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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MEXICAN CORN ON THE COB Recipe

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This recipe for MEXICAN CORN ON THE COB is from Reiter-Evans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of fresh corn, in their husks, with their silks
½ cup (1 stick) unsalted butter, softened at room temperature
1 tablespoon chopped cilantro leaves
1 teaspoon lime juice
Salt
Pepper
1 cup shredded or crumbled queso fresco (from about 4 ounces)
Pinch of chipotle powder
Pinch of ancho powder
Directions:
Directions:
Soak the corn in cold water for 1 hour. Meanwhile, preheat an outdoor grill to medium 450ºF-500ºF, or prepare a charcoal grill, letting the coals burn until covered with white ash.

Grill the corn, turning frequently, until the husks are golden, 25 to 30 minutes.

Meanwhile, put the butter, cilantro, and lime juice in a small bowl. Season with salt and pepper and stir well to incorporate the ingredients.

Spread the butter on a serving platter. Remove the corn from the grill and carefully peel back the husks. (It will be very hot!) Remove the corn silk and tie the husks in a knot so you can hold on to them like a handle. Put the hot cobs on the buttered platter and roll them in the butter to coat. Divide the queso fresco among the cobs. Sprinkle with the chipotle and ancho chili powders and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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