- 8 ears of sweet corn
- 1 lime
- ¼ cup Cojita cheese
- Kelchner's Horseradish Remoulade Sauce or Kelchner's Sriracha
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
Directions1. Shuck the corn and boil for 3 minutes.
2. Drain the water and grill over medium high heat for 5-10 minutes until slightly charred.
3. Squeeze the juice of one lime over the grilled cobs, drizzle with horseradish remoulade or sriracha sauce, spinkle with cheese, chili powder, and chopped cilantro.
Serve and enjoy!
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