MEXICAN STREET CORN (TORCHY’S COPYCAT) — LET'S DISH RECIPES
Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).
Provided by Danelle
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Nutrition Facts : Calories 173 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 10 milligrams cholesterol, FatContent 11 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 346 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
HOW TO ROAST CORN IN THE OVEN | KITCHN
Steps:
- Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
- Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
- Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
- Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
- Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Shuck the corn. Remove the husk and silk from the corn.
- Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
- Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
- Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
- Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.
Nutrition Facts : SaturatedFatContent 0.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.1 g, SugarContent 6.4 g, ServingSize Serves 4, ProteinContent 3.3 g, FatContent 1.4 g, Calories 87 cal, SodiumContent 15.3 mg, FiberContent 2.0 g, CholesterolContent 0 mg
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