Habanero is one of the beloved chilies in Mexican cuisine; its distinctive flavor and strong heat make it a favorite among many. It is commonly used in southern cooking, but with this recipe, you can enjoy it alongside these little Mexican corns.
1/2 cups cheddar cheese, liquid, for the mayonnaise
1 clove garlic, grilled, for the mayonnaise
2 Habanero chiles, grilled, for the mayonnaise
salt
pepper
water, hot for the corn
4 ears corn, without husks
1/2 cups queso fresco, grated
1/4 cups cilantro, chopped
chile powder, to accompany
lime
Preparation
20 mins
21 mins
Low
Blend the mayonnaise together with the cheddar cheese, garlic, habanero peppers, salt, and pepper until well combined. Set aside.
Cook the corn for 15 minutes in hot water, drain, and insert a wooden stick along each piece. Grill in a skillet for 8 more minutes, turning constantly. Insert a wooden stick into each piece of corn.
Spread mayonnaise on the corn, then cover with fresh cheese, cilantro, chili powder, and lime to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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