KCC Light Mexican Street Corn

KCC Light Mexican Street Corn

by Jodie Fitz

3 ears fresh sweet corn

1/2 lime
2 tablespoons PICS canola oil
1 teaspoon PICS onion powder
1/2 teaspoon PICS sea salt
1/4 teaspoon PICS garlic powder
1/4 teaspoon PICS chili powder
4 oz. Cotija cheese
Fresh Cilantro

Preheat the oven to 350 degrees.

Remove any loose pieces from the husk and place the corn, in the remaining husk, directly in the oven on the rack. 

Bake the corn for 40 minutes.

While the corn is cooking, squeeze the juice from the lime into a bowl. Add the canola oil, onion powder, sea salt, garlic powder and chili powder and stir together.

Finely shred the Cotija cheese and set aside.

Finely chop the cilantro using herb scissors or a knife and cutting board. 

Once the corn has finished cooking, remove from the oven with an oven mitt and let cool until warm. Peel the husk back.

Baste all sides of the corn with the spiced lime mixture. Sprinkle one side with cheese and cilantro. 

Cotija cheese:  You can find Cotija cheese in the specialty cheese section near the deli at your local Price Chopper/Market 32.

Fresh Cilantro:  Fresh cilantro can be found in the produce area, typically near the bell peppers at your local Price Chopper/Market 32.

Traditional Mexican Street Corn:  Traditional Mexican street corn typically involves corn buttered and rolled in a spiced sour cream, and sometimes mayonnaise mixture, and topped with Cotija cheese and fresh cilantro.

Little fingers:  Remember young children can help cut softer items like the cilantro with a plastic knife.

Cooking with Kids:  Every recipe is filled with life skills that encourage a child’s confidence in the kitchen.  Here are a few to focus on when making this recipe:

  • Cooking corn
  • Baking and oven safety
  • Extracting juice
  • Chopping and knife safety
  • Stirring
  • Basting
  • Shredding and grater safety
  • Measuring ingredients
  • Following directions 

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