Alternatively, you can break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.
Recipe courtesy of Executive Chef Brandon Frohne of Mason’s Nashville. Brushed with Chipotle Crema and sprinkled with Queso Fresco.
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
Print Recipe H-E-B’s Mexican Street Corn Queso Votes: 2 Rating: 5 You: Rate this recipe! Course Appetizers Prep Time 5 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 8 ounces low fat Neufchatel cream cheese16 ounces H-E-B Queso Blanco12 ounces fresh pico de gallo32 ounces frozen sweet corn1/2 cup fresh cilantro finely chopped2 […]