4 large cobs of fresh corn, shucked (equal to 3 cups corn kernels)
2 tsp. Wildtree Garlic Grapeseed Oil
1T fresh lime juice
1/4 c creme fraiche or sour cream
1/4 c cilantro leaves
1 jalapeno or serrano pepper, membranes and seeds removed, minced
1 tsp. salt
2 tsp. Wildtree Rodeo Rub
1/2 tsp. pepper
1 c cotija cheese, crumbled
Instructions
Place shucked corn ears on rimmed baking sheet and brush evenly on all sides with Wildtree Roasted Garlic grapeseed oil. Roast @ 400F for 12 - 15 min., turning halfway through, until kernels are lightly browned. Remove from oven and let cool.
While corn cools, in food processor, combine lime juice, crème fraiche/sour cream, jalapeno, cilantro, salt, pepper, and Wildtree Rodeo Rub. Blend to pesto consistency.
When corn has cooled, cut kernels from cobs into medium size mixing bowl. Add crème fraiche/sour cream mixture and toss well. Add cotija crumbles and toss lightly before serving.
Serve warm or room temperature.
Serving
Suggestions
Garnish with chopped cilantro if desired.
Originally Submitted
8/9/2013
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