Mexican-Style Couscous with Roasted Corn

Mexican-Style Couscous with Roasted Corn

Cotija cheese adds savory flavor to this simple couscous side dish made with fresh vegetables and roasted corn.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
316 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
Step 4
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.
Step 5
Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.
Mexican-Style Couscous with Roasted Corn

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 2 cups couscous
  • 1 medium jalapeno pepper, seeded and chopped
  • 2 ears fresh corn
  • 4 stalks green onion, chopped
  • 1 tablespoon thinly sliced fresh basil or basil chiffonade
  • 1 pinch chili-lime seasoning, or more to taste
  • 0.5 medium red bell pepper, chopped
  • 0.5 medium lime, juiced
  • 0.5 cup crumbled Cotija cheese

Categories

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