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Grilled Corn with Queso and Cilantro

Golden sweet corn gets savory flavor from queso, butter, cilantro, and a hint of lime.
Grilled_Corn_with_Queso_and_Cilantro

Ingredients:

4 ears of corn, husked, cleaned, and cut in two
2 Tbsp. queso cheese
2 Tbsp. unsalted butter
2 Tbsp. low-fat mayonnaise
2 Tbsp. Ready-Set-Serve Bunched Cilantro
2 Tbsp. RSS Lime Juice
1 tsp. lime zest
1/4 tsp. cayenne pepper

Instructions:

Mix together queso, butter, mayonnaise, cilantro, lime juice and zest, and cayenne pepper.
Grill corn until charred. Slather ears of corn with mixture and serve (two halves per person).

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.