Cranberry Mexican Street Corn
Sure to wow your tastebuds!
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Preparation time
15 Minutes
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Portions
6
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Cooks In
25 Minutes
HISTORY
We bet you've never heard of cranberry Mexican street corn before! This is what we love about working with food bloggers. The creativity is out of this world and so isn't the flavor! This recipe is brought to us by Rebecka of At Home With Rebecka Blog. It goes great with the Cranberry Margarita and Cranberry Queso Blancho Salsa recipes she's made with our cranberries before too! Have yourself a whole Mexican themed dinner with these tasty recipes.. and don't forget the cranberries!
RECIPE
Ingredients
- 1/2 Cup Frozen Cranberries, Chopped
- 2 Cups Cotija Cheese
- 6 Ears of Corn
- 1 Large Jalapeno, Seeded and Chopped
- 3 Tbsp. Cilantro, Chopped
- 3 Tbsp. Butter
- 3 Tbsp. Real Mayonnaise
- Combine crumbled cotija cheese, chopped jalapeno, cilantro, and chopped cranberries in a bowl. Stir to combine and then place in the refrigerator until ready to use.
- Peel corn husks back leaving them attached to the cob like a handle. Some of the husk will fall off, that's ok! Use the fallen off pieces to tie around the attached husks to keep husks back while grilling.
- Wrap the husks in foil but leave the corn exposed.
- Roast the corn on 450 degree grill for 20 minutes. Rotate sides every 8 minutes to ensure even browning on all sides.
- When corn is tender and the kernels are charred remove from the grill and remove the foil.
- Butter each corn.
- Smear 1 tsp. mayonnaie onto each corn and roll in the cranberry cotija cheese mixture. (You may want to pour cranberry cotija cheese mixture onto a plate before rolling for better surface area.
- Enjoy!
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