A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
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.
Ingredients
1 tablespoon olive oil
2 cups chicken stock
2 cups couscous
½ medium red bell pepper, chopped
½ medium lime, juiced
1 medium jalapeno pepper, seeded and chopped
2 ears fresh corn
½ cup crumbled Cotija cheese
4 stalks green onion, chopped
1 tablespoon thinly sliced fresh basil or basil chiffonade
