Ingredients
4 c. fresh corn kernels (from about 5 ears)
2 green onions, thinly sliced, whites/light greens and dark greens kept separate
2 tbsp. olive oil, plus more for grill
1 tbsp. fresh lime juice, plus wedges for serving
1 tsp. minced garlic
2 tsp. sauce from canned chipotles en adobo
1/4 tsp. smoked paprika
1/8 tsp. ground cumin
Kosher salt and freshly ground pepper
1 1/2 c. Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese (one 6-oz. bag)
Preparation
Step 1Prepare a grill or grill pan over medium-high heat. Step 2In a medium bowl, toss the corn with the green onion whites and light parts, oil, lime juice, garlic, chipotle en adobo sauce, paprika, and cumin and season with salt and pepper. Step 3Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray. Repeat to create a second 16-inch square of greased foil. Step 4Spoon the corn evenly between the two packets, placing it in the center. Top each with half of the cheese. Step 5Fold foil packets crosswise over the corn mixture to completely cover the food. Roll top and bottom edges to seal them closed.Step 6Brush the grill with oil. Arrange the foil packets on the grill and close the grill cover. Cook, until corn is crisp-tender and everything is bubbly inside the packet, about 15 minutes. Remove from the grill and carefully open the foil packets—there will be steam. Sprinkle with scallion greens and serve.
