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 Traeger XXXX 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 | [email protected] 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