2 Ears of Fresh Corn, husked and soaked in water
1 cup Queso Fresco, finely grated
2 tablespoons Ground Chili de Arbol
1 Lime, halved
1 tablespoon Grapeseed Oil
Preheat a grill to high. Remove the ears of corn from their water soak, and rub evenly with the grapeseed oil. Place the corn directly over the hottest portion of the grill, and turn occasionally to get an even char.
Once corn is roasted, generously spread mayonnaise all over, then dust with the queso and chili–the more the better! Serve with slices of lime.
Up Your Kitchen Game
From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On June 14th, we are offering a Shenandoah Summer Cooking Class, and on July 12th, we are offering a lesson in Sangria & Ceviche. They sell out fast, so reserve a spot today. We hope to see you soon!