Ingredient:
1 bag Cascadian Farm frozen organic sweet corn
2 tbsp vegetable oil
1 cup Mexican table cream (or half-and-half)
2 chipotle peppers in adobo sauce, finely chopped
1/2 cup queso fresco (Mexican fresh cheese) or feta, crumbled
1/2 cup cilantro or parsley, finely chopped
Salt to taste
Method:
Preheat grill to high.
Toss frozen sweet corn into a large, foil pan. Drizzle with vegetable oil and stir to coat. Place on hot grill and cook until corn is sizzling hot and a few pieces are slightly browned, about 10-15 minutes.
Pour Mexican table cream over the corn; stir to coat. Fold chipotle peppers into the mixture. Sprinkle with queso fresco and parsley or cilantro. Serve and enjoy!
1 bag Cascadian Farm frozen organic sweet corn
2 tbsp vegetable oil
1 cup Mexican table cream (or half-and-half)
2 chipotle peppers in adobo sauce, finely chopped
1/2 cup queso fresco (Mexican fresh cheese) or feta, crumbled
1/2 cup cilantro or parsley, finely chopped
Salt to taste
Method:
Preheat grill to high.
Toss frozen sweet corn into a large, foil pan. Drizzle with vegetable oil and stir to coat. Place on hot grill and cook until corn is sizzling hot and a few pieces are slightly browned, about 10-15 minutes.
Pour Mexican table cream over the corn; stir to coat. Fold chipotle peppers into the mixture. Sprinkle with queso fresco and parsley or cilantro. Serve and enjoy!
