Charred Corn Situation

You can serve this corn concoction chilled as a salad or as a dip with chips. I also serve it warm as a side dish. Whether I serve it chilled or warm is based on the situation. That’swhere the name came from. This recipe blends corn with a splash of acid, a touch of heat and the salty kick from queso fresco. I hope you have an upcoming situation so that you, too, can enjoy this recipe. Tag me with your recipe photos at @y_delicacies.com. You can find more recipes like this in my cookbook, My South Texas Kitchen!

CHARRED CORN SITUATION

Maíz Carbonizado

Servings: 6-8

YDelicacies.com Yvette Zuniga Jemison

Recipe from My South Texas Kitchen 

You can serve this corn concoction chilled as a salad or as a dip with chips. I also serve it warm as a side dish. Whether I serve it chilled or warm is based on the situation. That’swhere the name came from. This recipe blends corn with a splash of acid, a touch of heat and the salty kick from queso fresco. I hope you have an upcoming situation so thatyou, too, can enjoy this recipe.

INGREDIENTS

1 pounds fresh corn on the cob, (7-10 ears), husks removed

2 large jalapeño peppers, sliced (remove some of the seeds for less heat)

1 cup mayonnaise

1/3 cup fresh lime juice

1 tablespoon chili powder,

plus more for serving

1 1/2 cups queso fresco,

crumbled

1 cup cilantro leaves

1. Place a comal or cast iron skillet on medium-high heat. Working in batches arrange the corn in the heated pan and cook, turning every 3-4 minutes until

mostly charred, but not completely blackened, 10-15 minutes. Alternately, fire up your outdoor grill to char your corn.

2. To cut the kernels from the charred corn-on-the-cob, lay the ear of corn on a cutting board and slice a strip of kernels off of the cob creating a flat side. Roll the

corn to the flat side, and slice off the kernels, working your way around the cob, until you’ve removed the kernels all the way around. Transfer the kernels to a large bowl, and add the jalapeño slices.

3. Whisk the mayonnaise, lime juice and chili powder, in a small bowl, until smooth. Spoon it over the corn and jalapeños, and toss until well coated. Refrigerate at

least 2 hours until chilled.

4. When ready to serve, add the cheese and cilantro and toss until combined. Garnish with more chili powder and serve chilled as a salad or with chips as a dip.Alternately serve warm, by heating on medium low heat in a skillet until heated through, about 5 minutes.

You can find more recipes like this in my cookbook, My South Texas Kitchen!