Mais Messicano alla Griglia (Stampa)
Croccante mais grigliato mescolato con formaggio, jalapeño e una cremosa salsa al lime per un autentico sapore di strada messicano.
# Ingredienti:
→ Main Ingredients
01 -
6-8 large ears fresh corn, husks and silk removed (approximately 6 cups)
02 -
2 tablespoons salted butter, melted
03 -
1 tablespoon olive oil
04 -
1/2 cup mayonnaise
05 -
4 tablespoons fresh lime juice
06 -
1 teaspoon salt
07 -
1/2 teaspoon lemon pepper
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon ground cumin
10 -
3 cloves garlic, minced
11 -
1 cup crumbled queso fresco (reserve 1/4 cup for garnish)
12 -
1 medium jalapeno pepper, seeded and diced
13 -
1 small red onion, finely diced
14 -
1/4 cup chopped fresh cilantro
# Istruzioni:
01 -
Heat a gas grill on medium or a charcoal grill until coals are ash white. Mix together olive oil and melted butter, then brush over all sides of the corn. Reserve leftover mixture for the dressing.
02 -
Place the buttered corn onto the grill. Grill, turning often, for 10-12 minutes or until all sides are charred and corn is tender. Use a sharp knife or corn stripper to remove kernels from the cob. Secure the corn in the center of a Bundt pan for easier cutting, if necessary.
03 -
In a medium mixing bowl, whisk together any remaining butter and oil mixture with mayonnaise, lime juice, salt, lemon pepper, smoked paprika, ground cumin, and minced garlic.
04 -
Add grilled corn kernels, 3/4 cup crumbled queso fresco, diced jalapeno, red onion, and chopped cilantro to the bowl with the dressing. Mix well to combine.
05 -
Serve the salad immediately or chill until serving. Garnish with reserved queso fresco and additional cilantro if desired.
# Note utili:
01 -
For a roasted corn variation, use frozen corn kernels and roast in an oven as described in the notes.