- April 18, 2019 at 3:59 am #569356
This is the BEST side dish for potlucks, it’s really great when we’re camping or tailgating. I can mix all the ingredients ahead of time
1 bag (16 oz) frozen sweet cornToss 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 good & hot and some are lightly charred about 10-15 minutes.
2 tablespoons 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
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!
- May 7, 2019 at 7:14 pm #572358mosParticipant
xstepmom, this looks nummy! How many servings?
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