Ingredients:
- 6 ears of corn (husks intact),
- 1 cup mayonnaise,
- 1 tablespoon Cholula brand hot sauce,
- 2 tablespoons fresh lime juice,
- 1 teaspoon kosher salt,
- 1 teaspoon sugar,
- 1/2 cup chicken stock,
- 1/2 cup crumbled cotija cheese,
- 2 tablespoons chopped cilantro (garnish),
- pure-ground red chile to taste (for garnish)
- crispy tortillas strips for scooping.
Directions:
- Over a medium-hot grill, roast the corn until the husks are well charred, about five minutes.
- Turn occasionally so as to not burn the side contacting the direct heat.
- Set the roasted ears aside until cool enough to handle.
- Cut the kernels off the cobs.
- When ready to eat,
- mix the mayo, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a sauté pan over medium heat.
- Add the corn kernels and warm through.
- Pour into a bowl and garnish with cheese, cilantro, and ground chile.
- immediately with crispy tortillas.
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