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

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.