Beginner
High calorie
Vegetarian
Egg free
Hot&Spicy
4
Portion
40
Minutes
Mexico
season: Summer
occasion: 4Family, 4Holidays
origin: Innovation
Adrian
France
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.