a 5280 Culinary Recipe difficulty:

Easy Advanced

serves:

ingredients: 2 4 6 8 10● 6 Cups Corn Kernels, Frozen● 1/2 Cup Mayo preparation time:● 1/2 Cup Mexican Crema

● 1/2 Cup Cotija Cheese, fine crumbled 20 minutes● 1/4 tsp Oink Seasoning● 1/4 tsp Rub a Dub Seasoning● 2 tsp Cilantro, Fresh, Chopped fine cooking time:● 1 tsp Lime Juice, fresh

25 minutes

cooking tool:Oven

XXXX TraegerXXXX Weber

preparation: XXXX Big Green Egg● FOR CORN COATING - Crema Mix: Fire Disc

● cooking tool settings:● 225 Deg Traeger● FOR ROASTED CORN: 350 Deg Weber● preheat cooking tool to smoke temps listed in the right column 225 Deg Big Green Egg● place the FROZEN Corn Niblets on a Veggie or Fish pan and smoke● stir ocassionally and allow to cook and slightly caramelize. Approx 15 m●● turn up the temperature to 350 degrees gear / gadgets notes:● close the cover and cook for 3-4 minutes or until the crema mix glazes Silicone Brush● use as much or as little crema glaze as you prefer Tongs● remove from the grill top with crumbled cotija and serve immediately Amaze N Smoke Tube● for another cool flavor, drizzle with more lime juice before eating Kingsford Fish/Veggie Pans

Weber Fish/Veggie Pans

notes:● can also be made in the oven, place the frozen corn in a casserole dish

top with the crema mix and roast at 350 degrees until the crema starts recipe rating:

to glaze and the corn is hot. Approx 25 minutes ☆☆ ☆ ☆ ☆ ☆

MEXICAN STREET CORN

recipe © 2016 | 5280 Culinary ™ | www.5280culinary.com | jason@5280culinary.com

In a mixing bowl: Combine Mayo, Mexican crema, grated cotija, Oink, Rub a dub, cilantro and lime juice. Cover and refrigerate

place the smoked corn into a cast iron skillet, top with the crema

CASSEROLE