Recently added item(s) ×

You have no items in your shopping cart.

Select Your Currency
Locations & Hours
Mexican Street Corn

Mexican Street Corn

 

 

INGREDIENTS

Ingredients

4 fresh sweet corn
1/3 cup Mexican crema
170 grams Queso Fresco
1 tsp chilli powder
1 tsp Tio Pablo Chilli Salt
1 lime quartered
1/4 cup fresh coriander 

INSTRUCTIONS

  • Preheat oven to 220° C and line baking tray with baking paper.
  • Shuck corn, removing all leaves and silk and place on baking tray. Bake for 15- 20 minutes, turning once, until slightly golden on the outside and corn is soft.
  • Remove from oven and using a knife, slather each corn with about 1 Tbsp of crema and sprinkle with about 1 Tbsp queso fresco and Tio Pablo Chilli Salt. Return to oven and cook for an additional 5 minutes until cheese is melted.
  • Remove from oven and place on serving platter. Drizzle remaining crema over top of corn followed by remaining queso fresco. Sprinkle evenly with chilli powder and squeeze 1 lime wedge over top of each.
  • Finish with sprinkle of coriander
  • If you wish add a bit of Mayo to finish it off
Enjoy!!!!!

SHARE THIS

recipe tofu 2023 calendar Flip Grater The Grater Good Recipe Collection

← Previous Post
Categories
Latest Recipes
  • Mexican Street Corn

    Mexican Street Corn

  • Luscious Tomatoes, Baked Eggplant and Mozzarella Salad Recipe by Claire Aldous

    Luscious Tomatoes, Baked Eggplant and Mozzarella Salad Recipe by Claire Aldous

  • Potatoes, Tomatoes and Basil Avocado by Two Raw Sisters

    Potatoes, Tomatoes and Basil Avocado by Two Raw Sisters

  • Tomato with Whipped Feta by Bri Dimattina

    Tomato with Whipped Feta by Bri Dimattina

  • Burrata with Colourful Tomatoes by Miss Polly's Kitchen

    Burrata with Colourful Tomatoes by Miss Polly's Kitchen

Serving Wellingtonians since 1918

 

Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.

Customer Service
Our Company
Store Information

Mexican Street Corn

Mexican Street Corn

INGREDIENTS

Ingredients

4 fresh sweet corn
1/3 cup Mexican crema
170 grams Queso Fresco
1 tsp chilli powder
1 tsp Tio Pablo Chilli Salt
1 lime quartered
1/4 cup fresh coriander 

INSTRUCTIONS

  • Preheat oven to 220° C and line baking tray with baking paper.
  • Shuck corn, removing all leaves and silk and place on baking tray. Bake for 15- 20 minutes, turning once, until slightly golden on the outside and corn is soft.
  • Remove from oven and using a knife, slather each corn with about 1 Tbsp of crema and sprinkle with about 1 Tbsp queso fresco and Tio Pablo Chilli Salt. Return to oven and cook for an additional 5 minutes until cheese is melted.
  • Remove from oven and place on serving platter. Drizzle remaining crema over top of corn followed by remaining queso fresco. Sprinkle evenly with chilli powder and squeeze 1 lime wedge over top of each.
  • Finish with sprinkle of coriander
  • If you wish add a bit of Mayo to finish it off
Enjoy!!!!!