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Zesty Mexican Couscous with Corn

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Zesty Mexican Couscous with Corn
Ingredients
  • 2 ears fresh corn
  • 2 cups couscous
  • 4 stalks green onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 medium jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 1/2 cup crumbled cotija cheese
  • 1/2 medium lime, juiced
  • 1 tablespoon thinly sliced fresh basil or basil chiffonade
  • 1 pinch chili-lime seasoning, or more to taste
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Begin by preparing the corn by cutting away any lengthy silk strands from the top and discarding the outermost layer of the husk.
2
Next, position the corn directly on the central rack of your preheated oven and roast for 30 minutes. Upon completion, remove the corn from the oven and allow it to rest for five minutes.
3
Remove the husks and silk from the corn, then slice the kernels free with a knife. Meanwhile, in a separate bowl, combine couscous, green onion, bell pepper, jalapeno, and olive oil.
4
In a small saucepan, bring the chicken stock to a rolling boil. Pour the boiling stock over the couscous mixture and cover it tightly with aluminum foil. Allow the mixture to sit for five minutes.
5
After the couscous has sat, uncover it and stir in the roasted corn kernels, cotija cheese, lime juice, and basil. Finally, season with chili-lime seasoning.