Chef Tom Fraker

Roasted Mexican Street Corn Cup

Name: Roasted Mexican Street Corn Cup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 ears Fresh Corn, husks still attached; 4 tablespoons Unsalted Butter; 6 tablespoons Mayonnaise; 2 Melissa’s New Mexico Hatch Peppers - roasted, peeled, stemmed &amp; seeded; diced; 1/3 cup Sour Cream; 3 tablespoons Heavy Cream; 1/2 teaspoon Melissa’s Red Hatch Pepper Powder; 1/2 teaspoon Melissa’s Green Hatch Pepper Powder; 2 Limes, cut into wedges; 1/2 cup Cotija Cheese, crumbled; 1/2 cup Fresh Cilantro, chopped

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Cuisine

Mexican

Servings

6 servings

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

6 ears Fresh Corn, husks still attached
4 tablespoons Unsalted Butter
6 tablespoons Mayonnaise
2 Melissa’s New Mexico Hatch Peppers - roasted, peeled, stemmed & seeded; diced
1/3 cup Sour Cream
3 tablespoons Heavy Cream
1/2 teaspoon Melissa’s Red Hatch Pepper Powder
1/2 teaspoon Melissa’s Green Hatch Pepper Powder
2 Limes, cut into wedges
1/2 cup Cotija Cheese, crumbled
1/2 cup Fresh Cilantro, chopped

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Directions

Preheat the oven to 350ºF.
Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, cut the kernels from the cobs.
In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, Hatch peppers, sour cream and heavy cream. Simmer for 2 minutes. Stir in the Hatch Pepper powders.
Spoon the mixture into 6 serving cups. Squeeze the limes over the cups and sprinkle with the cotija and cilantro.

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Roasted Mexican Street Corn Cup