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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag! Ingredients:
4 ears corn, husks and silk removed |
3 tablespoons olive oil |
1 red bell pepper, diced small |
1/4 cup finely chopped fresh cilantro |
1/4 cup finely diced red onion |
1/4 teaspoon cayenne pepper |
1 lime, juice of (or 2 t. lime juice) |
1/2 teaspoon kosher salt |
4 ounces crumbled goat cheese (or mexican cotija queso seca) |
Directions:
1. Preheat your grill to medium (gas grill).
2. Brush the corn with some of the olive oil (reserve the rest) and roast on the grill until softened and nicely browned and charred in spots, about 30 minutes. Remove and let cool.
3. Cut the kernels off the cob into a medium-sized bowl.
4. Add all remaining ingredients, including the remaining olive oil, mix well and serve.
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