Mexican Corn on the Cob
Mexican style corn is oven-roasted and topped with Cotija Cheese and Tajin Seasoning
Appetizer, Side Dish
Calaphon Contemporary Grill Pan (Oven Safe)
corn on the cob
Cotija Mexican Cheese
or whipping cream
adjust to taste
for garnish, optional
Preheat oven to 375° and place the Calaphon in the oven.
Remove any remaining corn "hairs" on the corn on the cob
Lightly butter the corn on the cob and place in a heated grill.
Place the grill into the oven for 15 minutes and let the magic happen!
While the corn is roasting, combine sour cream, salt, cotija cheese and creama Mexicana. Whisk well.
Turn the corn on the cob and cook for 15 more minutes
Allow the corn to cool then smother it with the sour cream mixture
Sprinkle Tajin seasoning according to taste (about 1 tsp per corn on the cob)
Garnish with cilantro and serve immediately
Use oven-safe grill pan to cook the corn on the cob in the oven.
Since tajin is very tangy, you don't need to use lemon or lime for this recipe. You can, if you like it very tangy, like me. :)
I found Creama Mexicana at my local Publix. It's easily found in big box stores too. If you can't find it, you can always use creme fraiche or heavy whipping cream.
The Cotija cheese is the best part of this recipe. It adds a little authentic flavor to the corn on the cob. Luckily, it is also as readily available in grocery stores and big box stores.
What I like to do is grill a few corn on the cobs at a time and make the sauce. I store them separately and then bring them together when I am ready to serve.
Get the store bought, pre-cut corn on the cob. I find that it makes my life easier because I don't have to de-husk it or clean up afterwards.
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