Name: Mexican-Style Couscous with Roasted Corn
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Fresh corn - 2 ears; Couscous - 2 cups; Green onion, chopped - 4 stalks; Red bell pepper, chopped - ½ medium; Jalapeno pepper, seeded and chopped - 1 medium; Olive oil - 1 tablespoon; Chicken stock - 2 cups; Crumbled Cotija cheese - ½ cup; Lime, juiced - ½ medium; Thinly sliced fresh basil or basil chiffonade - 1 tablespoon; 1 pinch chili-lime seasoning, or more to taste - 1 tablespoon

Mexican-Style Couscous with Roasted Corn

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Style Couscous with Roasted Corn

1. Fresh corn - 2 ears

2. Couscous - 2 cups

3. Green onion, chopped - 4 stalks

4. Red bell pepper, chopped - ½ medium

5. Jalapeno pepper, seeded and chopped - 1 medium

6. Olive oil - 1 tablespoon

7. Chicken stock - 2 cups

8. Crumbled Cotija cheese - ½ cup

9. Lime, juiced - ½ medium

10. Thinly sliced fresh basil or basil chiffonade - 1 tablespoon

11. 1 pinch chili-lime seasoning, or more to taste - 1 tablespoon

How to cook deliciously - Mexican-Style Couscous with Roasted Corn

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.

2. Stage

Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.

3. Stage

While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.

4. Stage

Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.

5. Stage

Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.