Lime and Cojita Corn
Lime and Cojita Corn
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 406
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 413
- Total: 1 hr 5 min
- Active: 40 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 406
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 413
- Total: 1 hr 5 min
- Active: 40 min
Ingredients
6 tablespoons olive oil
6 tablespoons mayonnaise
1 teaspoon cayenne
1/2 teaspoon salt
Freshly ground black pepper
6 ears corn
Juice of 2 limes
1 cup crumbled Cojita cheese
1 cup chopped fresh cilantro
Directions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mayonnaise, olive oil, cayenne, salt and some pepper.
- Peel back the corn husks, leaving them attached at the base, and remove the silks. Brush the kernels with the mayonnaise mixture, then replace the husks. Place the ears on a baking sheet and roast for 20 to 25 minutes, rotating the corn halfway through.
- Remove to a platter and cut off the husks. Squeeze lime juice over the corn, and then sprinkle with the Cojita and cilantro. Serve warm.
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