Mexican spicy corn on the cob

Mexican spicy corn on the cob
Ingredients
  • 4 Piece sweet corn, husks and silks removed
  • 2 Piece chili
  • 1 Table spoon (tbsp) cilantron minced
  • 1 Tea spoon (tsp) thyme minced
  • 2 Piece garlic cloves
  • 2 Table spoon (tbsp) butter
  • 1 Tea spoon (tsp) salt
  • 3 Decilitre (dl) water

season: Summer

occasion: 4Family, 4Holidays

origin: Innovation

Tags

Method

This fresh corn on the cob may serve as side dish or street food. Little bit spicy however salt and sweet flavor gives very special experience. The traditional mexican corn is grilled and many recipes you can find as served with mayonnaise and cheese. I don't like so much the grilled corn because it's tough. I suggest first to cook it in a spicy cooking juice and if you want at the end grill it till getting gold color. Put the halved corn on the cobs into a medium size skillet and add enough water to cover but only half of the corns. Add all the minced spicies, salt and butter. Cover the skillet and bring it to the boil over high heat. Boil for about 25-45 minutes (depends on tenderness) until cooked meanwhile spin the cobs 4-5 times. Partially cooked and partially steamed the cobs and this will ensure the corn won't be too soft but all the spicy flavor will penetrates into the seeds. Serve with a wedge of lime to squeeze over before eating or spicy mayonnaise.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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