Mexican Corn on the Cob
12 ears of corn, with the husks still on
1/2 cup unsalted butter
2 to 4 teaspoons chili powder
1/2 cup grated cotija cheese
Juice of 4 limes
Soak the corn – husks and all – in a bucket or sink full of water. Roast
ears on grill (or in 350 degree oven) about 40 minutes. Slice the bottom inch
off each one, and squeeze the hot ears out from the opposite end. This should remove all the husks
and corn silk. Brush each ear liberally with butter and sprinkle on chili
powder, cheese and lime juice. Salt to taste. Serve while still warm. Makes
twelve servings.
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