This little taste of summer will get you excited for the upcoming season.
Chef Todd Leonard shares how to make Mexican Street Corn.
Mexican Street Corn
1 each Sweet corn on the cob — Husk on
1/4 cup Salsa fresca
2 tablespoons Queso fresca
1/4 cup Cilantro cream – spicy ranch
1 tablespoon Cilantro — chopped
Prepare the Salsa Fresca or use one of your favorite salsa’s, crumble the queso fresca and make cilantro cream or use spicy ranch and chop about 1/4 of a bunch of cilantro.
Boil the corn in the husk for about 10 minutes.
Pull back the husk but leave it still attached and grill on char grill until corn is caramelized.
Top corn with the salsa, queso, cilantro cream, and chopped cilantro.
Serve whole with a knife to cut corn from the cob.
Add comment