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If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
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Ingredients
For 8 Serving(s)
roasted-corn-with-cilantro-and-queso-fresco
- 10 fresh sweet corn
- 1 red pepper
- 1/2 jicama
- 1/2 jalapeno
- 1 bn cilantro
- 2 limes
- 4 T olive oil
- 1 t chili powder
- 4 oz queso fresco
- salt
- pepper
Roasted Corn with Cilantro and Queso Fresco Directions
- Heat a gas grill to high, or preheat oven to 500F.
- If using fresh corn, peel back the corn husks while leaving them attached, and remove the cornsilk. Fill a large basin with water and soak the ears of corn in it for 5 minutes. Pull the corn husks back onto the ears of corn, and roast the corn for 20 minutes either on the grill or in the oven, turning frequently. Remove from heat and set aside to cool.
- Combine the red pepper, jicama, jalapeno, and cilantro in a large bowl. When cool enough to handle, use a large sharp knife to slice the kernels from the cob. Add the corn to the bowl and toss to combine. Add the lime juice, olive oil, chili powder, and queso fresco or catija. Taste, and add salt and pepper if needed.
- Refrigerate for 20 minutes, then enjoy.