0 hours 10 mins
0 hours 10 mins
0 hours 20 mins
4 Ears of fresh Corn, shucked and corn silk removed
1 Red Bell pepper
2 Tbsp. Butter
2 Tbsp. Mayonnaise
1/3 Cup Cojita cheese, crumbled
½ Tsp. smoked paprika
1 Garlic clove, finely minced
2 Tbsp. chopped chives
1 – 2 Limes, juiced and zested
Kosher salt and freshly ground pepper to taste
1. Heat your grill or grill pan to medium high heat. Spray the grill or pan with cooking spray or rub a paper towel with oil and rub on grates before cooking. Cook the ears of corn and the bell pepper right on the grill/pan. Turn every few minutes until lightly browned or charred on all sides. (About 8-12 minutes.)
4. Mix everything together and taste. Add more lime juice and/or zest to your liking. Taste again. Add more salt and pepper if needed and sprinkle with additional chopped chives. Serve with lime wedges as a side dish with your favorite meal and enjoy.
NOTE: This is a super simple side dish that is great served with other Tex-Mex menu items like my Spice Crusted Top Sirloin. It is great warm or at room temperature and all the ingredients can already be in a bowl with a lid waiting for the grilled veggies making this a great prep-ahead side dish for BBQs and get togethers. If you haven’t cut corn kernels off the cob, you should note that they can “fly everywhere”. A little tip is to have a clean dishtowel under the corncob when you are cutting off the kernels. This will actually catch the kernels so you can just pick up the corners of the towel and dump your corn in the bowl. If you like heat, adding a chopped grilled jalapeno would be perfect in this dish. You decide. Another tip: I love chives and use them in a lot of my dishes. Rather than chopping with a knife, I just snip them with kitchen scissors right into or onto my dishes. Fast and easier than chopping with a knife.