Popular on Food52
4 Comments
checker
July 3, 2013
Pati, a very sincere thank you for the Wildcard pick! I was planning crab cakes for the Independence Day holiday and I think this might be a perfect side to accompany the dish. I hope to make it to one of your classes someday! Thank You!
carswell
July 3, 2013
I've always wanted to try this.
A combination of dijon mustard, smoked hot paprika, lime juice and salt is what I usually do.
A combination of dijon mustard, smoked hot paprika, lime juice and salt is what I usually do.
Regine
July 3, 2013
I eat this all the time. I brush my corn (which I usually bake inside my oven, maybe at 450 degrees and the last minutes on "Hi Broil")with mayo, and then roll it into the cheese (crumbled on a plate), and I then sprinkle it with cilantro and some lime juice. No need for salt since the cheese is salty enough. I love love love this dish!
Regine
July 3, 2013
I eat this all the time. I brush my corn (which I usually bake inside oven) with mayo, and then I roll it on a plate loaded with crumbled queso fresco, and then I sprinkle some cilantro and lime juice. No need for salt since the cheese is salty enough. I LOVE LOVE LOVE IT!
See what other Food52 readers are saying.