Mexican Street Corn Con Adobo
MEXICAN STREET CORN CON ADOBO
Serve: 4
INGREDIENTS
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/4 cup of Pisqueya Adobo
METHOD
1- Heat a gas or charcoal grill to medium-high heat.
2- Prep the corn by removing the husk and excess silk.
3- Place the corn directly on the grill grates. Grill the corn, rotating so it cooks evenly, for about 8-13 minutes or until kernels are golden brown and tender.
4- When all sides are browned, remove from the grill onto a plate.
5- Using a brush or spoon, slather each ear of corn with mayo.
6- Sprinkle the corn with the cheese.
7- Top it off with the Pisqueya adobo and serve immediately.
¡Buen Provecho!
MEXICAN STREET CORN CON ADOBO
Serve: 4
INGREDIENTS
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/4 cup of Pisqueya Adobo
METHOD
1- Heat a gas or charcoal grill to medium-high heat.
2- Prep the corn by removing the husk and excess silk.
3- Place the corn directly on the grill grates. Grill the corn, rotating so it cooks evenly, for about 8-13 minutes or until kernels are golden brown and tender.
4- When all sides are browned, remove from the grill onto a plate.
5- Using a brush or spoon, slather each ear of corn with mayo.
6- Sprinkle the corn with the cheese.
7- Top it off with the Pisqueya adobo and serve immediately.
¡Buen Provecho!