Approximately 6-8 ears corn on the cob or 16 oz bag of frozen roasted corn
2 Tbsp. Oil
1/4 tsp. Salt
1/4 tsp. Cumin
1/8 tsp. Black ground pepper
1/8 tsp. Cayenne pepper
Pull back husks, remove silk, soak corn 10 minutes in cold water
Whisk oil and seasonings together and brush on corn, pull husks back up
Roast corn either on the grill or in the oven for approximately 20 minutes, allow to cool and remove kernels from the cob and set aside
1 can Chick Peas (garbanzo beans) drained
4 oz can green chiles diced or chopped and drained, or 1-2 fresh minced
1 1/2 Tbsp. dried cilantro or 1/2 cup of fresh chopped finely
1/3 cup grated cotija or parmesan cheese
*Optional - diced bell peppers, diced jicama, diced avocado
Combine the above in a bowl along with the corn kernels
Dressing/Cheese Mixture:
1/4 tsp. Onion powder
1/4 tsp. Chili powder
1/4 tsp. Cumin
1 1/2 cloves of garlic minced or 1 1/2 tsp garlic powder or dried minced
2 Tbsp. fresh lime juice or juice of one lime and a little zest
1/2 cup Mayonnaise
1/4 cup Sour Cream or Mexican Crema
Blend all together until smooth and pour over mixture and stir
1 1/2 cups white shredded Mexican cheese such as Cotija, Oaxaca, Mexican 4 Cheese blend etc. Or substitute Monterrey Jack or Parmesan or Mozzarella if desired.
Gently stir 1 cup of cheese into mixture and place in a baking dish, top with remaining cheese.
Bake at 350 Degrees for about 25-35 minutes until cheese is melted
Optional - toss some tortilla strips in oil, fry and top when finished baking or add prepackaged ones
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