Whip up this delicious Mexican corn recipe from Yumbii.
Taco-lovers, this one’s for you. Food-truck-turned-taco-shop Yumbii and sister restaurant The Queso Shop, a takeout destination for tacos and queso, are set to open at Moores Mill Center at the end of this year. Until then, you can get a taste of Yumbii’s Mexican corn using the recipe below.
Yumbii’s Mexican Corn
Serves 2
1 cup corn, cut from the cob
1 tsp canola oil
1 tsp salt
1 tsp black pepper
1 tbsp green onion, sliced
1 tbsp red onion, small diced
1 tbsp Korean chili flakes
1 tbsp cotija cheese
1 tbsp Yumbii BBQ aioli
1 tbsp cilantro, chopped
Sautée corn, red onion, green onion, season with salt and pepper. Place in a dish of your choice. A small soup cup works the best. Top with BBQ aioli, cotija cheese, chili flakes and cilantro. Garnish with a lime wedge.
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