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kooklacooks


kooklacooks
 
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Recipe Reviews 1 review
Mexican Blackened Corn
This was fantastic, thank you! I made it in a cast iron skillet with a hefeweizen, and I could've eaten the entire thing by myself. I used queso fresco rather than cotija, but I'm sure the other is delicious as well. I can't stress enough that this should be made in a cast iron, though. It blackens up beautifully that way. I would definitely make this again, next time it's going cold on a salad!

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Reviewed On: Sep. 18, 2013
 
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