Mexican-Style Corn on the Cob

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This recipe was developed by Joy Bauer, health expert for NBC’s TODAY Show, celebrity chef, and a #1 New York Times bestselling author.

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Joy Bauer will host three events at the Wellness Your Way Festival, August 16-18 in Denver:

August 16, 12-1 p.m. “Summer Treats with Joy Bauer”— Cooking Demo @ Cooking Demo Kitchen

August 16, 1:30-2 p.m. “Joy Bauer Book Signing”—Book Signing @ Book Signing Stage

August 16, 4-4:30 p.m. “Dietitian’s Pick”— Speaker Series @ Food As Medicine Stage

joy bauer mexican style corn on the cob

Mexican-Style Corn on the Cob

Course: Side Dish
Cuisine: Mexican
Keyword: corn, cotija
Servings: 4
Author: Joy Bauer

Ingredients

  • 4 ears of corn in husks
  • 4 tablespoons light cream cheese
  • 4 teaspoons grated cotija cheese or Parmesan
  • 4 limes
  • Cayenne pepper to taste

Instructions

  • Grill the corn (in the husks) for 15 minutes, rotating every 5 minutes. Alternatively, you can roast corn in the husks in a 350° oven by placing them directly on the oven rack for about 30 minutes. The corn is done when it’s slightly soft and gives a little beneath the husk or is tender when pierced with a fork.
  • After the corn is cooked and slightly cooled, peel back each of the husks and discard or use as a decorative handle for eating.
  • Spread each ear with 1 tablespoon of cream cheese, squeeze on juice of ½ a lime, and sprinkle on 1 teaspoon of cheese and a pinch of cayenne pepper (add more if you like it hot). Serve with the remaining lime wedges.
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