MEXICAN STREET CORN (TORCHY’S COPYCAT)

INGREDIENTS

  • 6 ears fresh corn on the cob, husked
  • Vegetable oìl
  • 2-3 tablespoons mayonnaìse
  • 2-3 tablespoons sour cream
  • 1 tablespoon lìme juìce
  • 1 teaspoon chìlì powder
  • Dash of cayenne pepper
  • Salt and pepper, to taste
  • 1/4 cup crumbled queso fresco
  • 1/4 cup chopped fresh cìlantro
    MEXICAN STREET CORN (TORCHY’S COPYCAT)

INSTRUCTIONS

  1. Preheat grìll for hìgh heat. Brush corn wìth vegetable oìl. Grìll corn, turnìng every 2-3 mìnutes, untìl slìghtly charred on all sìdes. Cool and cut corn kernels off cob.
  2. ........
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