Mexican Corn

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 4 ears corn with husks
• 1/2 cup Mexican crema (or sour cream)
• 2 tablespoons chopped cilantro
• 1 lime, zested, lime cut into wedges
• 4 ounces queso fresco, crumbled
• 1/8 teaspoon chipotle chili powder

Corn Muffin Croutons

Recipe courtesy of Martha Stewart

Ingredients

• Corn muffins or corn bread
• Olive oil
• Salt

Directions

1. Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
2. Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

Grilled Corn Slaw

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 15 min
Cook: 5 min
Total: 45 min

Yield: 4 servings

Ingredients

• 4 fresh corn on the cob, shucked
• 1/2 red cabbage, sliced
• 1 lime, juiced • Kosher salt and freshly cracked black pepper
• 1/2 cup crumbled queso fresco
• Handful fresh cilantro leaves, roughly chopped

Crazy-Good Corn Chips

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (entire recipe, 12 chips):
Prep: 10 minutes
Cook: 10 minutes

Ingredients

Two 6-inch corn tortillas
1/8 tsp. salt
Optional dip: salsa