Corn With Roasted Chiles Creme Fraiche Cotija Cheese Recipes

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LIGHTER SKILLET MEXICAN STREET CORN



Lighter Skillet Mexican Street Corn image

Mexican street corn in a skillet version for those times when grilling is not an option. I made this version lighter by using lower fat and calorie ingredients. This recipe is super fast, so it can be whipped up at the last minute if necessary.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 3

Number Of Ingredients 9

2 ears fresh corn, husked and silks removed
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
¼ cup crumbled cotija cheese, divided
2 tablespoons plain fat-free Greek yogurt
1 lime, halved
1 tablespoon chopped fresh cilantro

Steps:

  • Run a knife down the ears of corn to remove the kernels.
  • Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.
  • Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 15.2 g, Cholesterol 11.6 mg, Fat 13.2 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 198.4 mg, Sugar 2.8 g

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY



Copycat Chili's Roasted Street Corn Recipe by Tasty image

The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 1 serving

Number Of Ingredients 9

1 ear corn, husked
1 tablespoon olive oil
kosher salt, to taste
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon fresh lime juice
¼ teaspoon chili powder, plus more for garnish
1 tablespoon grated Cotija cheese
1 tablespoon fresh cilantro

Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
  • Roast for 15-20 minutes, until charred on the outside and tender on the inside.
  • In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
  • Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
  • Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Steps:

  • Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
  • Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

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