• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 10
    OK

    Baby Corn Topped with Pork Rinds

    This Cinco de Mayo celebrate Mexican culture at home with this delicious baby corn recipe. It's the perfect snack for hosting a party or to simply indulge in a new dish. 


    Ingredients
    1/2
    cup
    epazote leaves
    3/4
    cup
    Olive Oil
    20
    pieces
    baby corn
    1
    cup
    pork rinds chopped and well roasted to make crunchy powder
    1
    cup
    grated Cotija cheese
    4
    tablespoons
    lemon juice
    1
    cup
    Garlic Mayonaise
    3/4
    cup
    Huichol Hot Sauce or Valentina Sauce (similar to Tabasco Sauce)
    60
    pieces
    epazote sprouts
    Directions
    Grind the epazote leaves and mix with the olive oil. Marinate the baby corn in the mixture for 2 hours.
    Mix the pork rind and the Cotija cheese and reserve
    Roast baby corn.
    Cover with lemon juice, garlic mayonnaise and the mixture of pork rind with cheese.
    Add the Huichol or Valentina sauce. Garnish with epazote sprouts.
    Reprinted With Permission From Frida Restaurant

    The base number of servings for this recipe is 10
    OK

    Categories 

    HolidaySide DishSnack

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