Description
These Street Corn Pinwheels are seasoned with lime, cilantro, chili powder, cumin, and queso fresco and perfect for an appetizer or summer BBQ side dish.
Ingredients
3 ears of corn, de-husked and sliced into 5–6 slices each
1 1/4 teaspoons salt
1 T ancho chili powder
1/2 t ground pepper
1/2 t cumin
2 T lime juice
1/2 t lime zest
1/4 t cayenne (optional)
4 T butter
1/2 cup crumbled queso fresco or cotija
1/4 cup cilantro leaves to garnish (optional)
Instructions
Mix all of the ingredients together except for the cilantro and queso fresco (or cotija) and place in a foil packet with the seams tightly sealed.
Cook on 350 for 10 minutes, flip the packet over and cook for another 10 minutes.
Remove from the packet onto a serving dish, sprinkle with the crumbled cheese, and cilantro.
Enjoy!