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!