Ingredients
| Corn on the cob, fresh, medium, husked OR frozen corn cobs.(or 25 each large) | 50 each (medium) |
| Lime juice | ¾ cup |
| Lime zest | 2 tablespoons |
| Chili powder | 2 tablespoons |
| Garlic, granulated | 2 teaspoons |
| Oil, canola | ¼ cup |
| Salt, kosher | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Queso fresco | 1 pound |
Instructions
- Husk corn. Cut in half.
- Combine lime juice, zest, chili powder, oil and salt and pepper in a bowl. Rub corn with seasoning mix.
- Steam the corn in 2½ inch steamer pans with the seasoning mix just until cooked, about 7 minutes.
- Serve immediately.
- Finish with queso fresco.