Thursday, July 21, 2016

Recipe - Mexican Corn on the Cob



Corn on the cob is one of my favorite warm weather treats. I love it on the BBQ, in the oven, buttery or spicy.  As long as I have my floss at the ready, I really could eat it all the time. When I found this super easy recipe for Mexican corn on the cob, I decided to try it for myself , thank you Damn Delicious, you've done it again!


To get started, keep preheat your oven to 350 degrees and throw your corn in, husks and all.  Cook for about 45 minutes or until tender.

Once cooked, take out your roasted corn and prepare to take off the hot husks.  I recommend doing this outside or over a paper bag...it is messy.

With the husks and weird stringy things husks leave behind all removed, it is time to get your assembly line ready: butter, chili powder, cilantro, cheese and lime juice.


Rub on as much butter as your little heart desires. I like to rub it on and let it pool on my plate for good measure.


With the butter sinking in to each kernel, go ahead and sprinkle on the chili powder to your taste and sprinkle on some cilantro...


The grated cheese...


Then pour on the fresh lime juice...


Serve and eat immediately. The hot, tangy, cheesy flavors are too much, each bite leaves you wanting more!!! Serve as a side for your favorite Mexican meal or eat it as the main event. Either way, it is sure to please.


What are your favorite corn on the cob recipes? Have any that are worth trying this summer?

Strive to thrive, 
Em

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