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Grilled Mexican Street Corn

  • 4 ears corn
  • 2 tablespoons corn oil
  • 1/2 cup of La Vaquita® Crema Mexicana
  • 1 teaspoon of La Vaquita® unsalted butter
  • 1 teaspoon cayenne
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1/4 cup La Vaquita® Queso Fresco
  1. Bring a grill to medium high heat.
  2. Drizzle corn oil over corn. Place corn on grill. Cook for 8 minutes, turning every 2 minutes. Remove corn.
  3. In a small mixing bowl, combine cayenne, garlic salt and black pepper.
  4. Using a basting brush to liberally apply La Vaquita® Crema Mexicana and 1 teaspoon of La Vaquita® unsalted butter to the ears of corn.
  5. Sprinkle with seasoning mixture. Finish by crumbling La Vaquita® Queso Fresco over the corn.

Enjoy whole. Or for entertaining, cut into 2 inch discs and skewer with bamboo skewers.

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