Mexican street corn recipe

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Mexican pearl couscous and corn street salad

Image credit: Guy Bailey –


  • 250g pearl couscous
  • 2 chorizo, sliced into rounds
  • 2 corncobs, husks and silks removed
  • 2 small capsicums, deseeded, cut into thick strips
  • 2 tablespoons chipotle mayonnaise, to serve


  • Step 1
    Prepare the couscous, following the packet directions.
  • Step 2
    Preheat and lightly grease a chargrill pan or barbecue grill. Cook the chorizo for 1-2 minutes each side or until golden and lightly charred. Transfer to a board.
  • Step 3
    Cook the corn and capsicum for 3-4 minutes each side or until smoky and lightly charred. Remove the corn from the cob.
  • Step 4
    Combine the couscous, chorizo, corn and capsicum in a large bowl and divide among serving plates. Drizzle with dressing.

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