By Traeger Kitchen
Inspired by the Mexican street food, this delicious corn off the cob tastes great as a side to just about anything off the grill. If you can't find Cotjia cheese, you can substitute feta.
4Activating this element will cause content on the page to be updated.
|2 Tablespoon||sour cream|
|1/2 Cup||cotija cheese, crumbled|
|1/4 Cup||finely chopped cilantro|
|Zest of 1 lime|
|Juice of 1 lime|
|1/2 Teaspoon||kosher salt|
|1/2 Teaspoon||freshly ground black pepper|
|1 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|3 Cup||fresh corn kernels (from about 6 ears)|
In a medium bowl, mix the mayonnaise, sour cream, Cotija, cilantro, lime zest and juice, salt, and pepper. If you can't find Cotija cheese, you can substitute feta.
2 Tablespoon mayonnaise
2 Tablespoon sour cream
1/2 Cup cotija cheese, crumbled
1/4 Cup finely chopped cilantro
Zest of 1 lime
Juice of 1 lime
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
Preheat 2 adjacent zones on the flat top on medium-high heat for 5 minutes.
Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Dump the corn out onto the cooktop in a mostly single layer and cook, stirring and flipping often, until browned, 7 to 8 minutes.
1 Tablespoon canola oil or other neutral flavored oil with a high smoke point
3 Cup fresh corn kernels (from about 6 ears)
Transfer the corn to the mayonnaise-lime dressing and toss until well-coated. Serve warm or at room temperature with hot sauce, if desired. Enjoy!