Best Cuban Grilled Corn With Cotija Cheese Recipes

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CUBAN GRILLED CORN WITH COTIJA CHEESE



Cuban Grilled Corn With Cotija Cheese image

Make and share this Cuban Grilled Corn With Cotija Cheese recipe from Food.com.

Provided by gailanng

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 ears corn
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Cotija cheese (or parmesan)
salt
chili powder
cayenne (optional)
lime

Steps:

  • Mix together the sour cream and mayonnaise in a small bowl; set aside.
  • Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
  • Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
  • Sprinkle the corn lightly with chili powder and cayenne for extra heat!
  • Serve with slices of lime.

Nutrition Facts : Calories 259.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 303.7, Carbohydrate 29.4, Fiber 2.8, Sugar 7.6, Protein 8

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE



Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  • Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
  • Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE



Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish

Steps:

  • Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  • Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
  • Garlic Butter:
  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  • Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

CUBAN CORN



Cuban Corn image

Provided by Dave Lieberman

Categories     side-dish

Time 2h27m

Yield 9 ears of corn

Number Of Ingredients 8

9 ears corn
8 tablespoons (1 stick) butter, melted
1 tablespoon paprika
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 cup queso fresco, finely grated
1 bunch cilantro, stemmed and roughly chopped
2 limes, cut into wedges

Steps:

  • Soak corn, in its husk, in water for 1 to 2 hours.
  • Preheat grill to medium-high.
  • Carefully peel back the husks leaving them attached at the base and remove the silk.
  • In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
  • Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
  • Sprinkle with grated queso fresco and cilantro and serve with lime wedges.

MEXICAN GRILLED CORN



Mexican Grilled Corn image

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 8

Number Of Ingredients 9

½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1 lime, sliced

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  • Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g

COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY



Cotija Chili Lime Grilled Corn Recipe by Tasty image

Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese

Provided by Matthew Johnson

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ cup mayonnaise
1 lime, juiced
½ cup cotija cheese

Steps:

  • Preheat a grill or grill plate to medium heat.
  • Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
  • Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
  • Remove the corn from the heat and set aside.
  • In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
  • Sprinkle the spices over the corn.
  • Top the corn with Cotija cheese.
  • Enjoy!

Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE



Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese image

Provided by Marc Murphy

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

6 ears corn, in their husks
1 cup unsalted butter, at room temperature
1 tablespoon chili powder
1 teaspoon cayenne pepper
Juice of 3 limes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup cotija cheese or feta cheese

Steps:

  • Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
  • Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
  • Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

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