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
Number Of Ingredients 10
- 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
CORN OFF THE COB RECIPE | NANCY FULLER | FOOD NETWORK
- Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
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