Cooking with Kaaleen: Mexican corn on the cob

Mexican corn on the cob. Via: http://damndelicious.net/2014/04/18/mexican-corn-cob/.
Mexican corn on the cob. Via: http://damndelicious.net/2014/04/18/mexican-corn-cob/.

Though the summer is coming to an end, that doesn’t mean we have to say goodbye just yet. Nothing screams summer to me quite like corn! So, when I see it on sale at my grocery store, I include it in many recipes. It’s a sure sign that summer is still around.

My favourite thing to do with corn is spice it up using traditional Mexican seasoning: Chili powder, oregano and of course cotija cheese (if you can’t find it, Parmesan works too).

What you’ll need:

  • 4 ears of corn, husks on
  • 4 tablespoons of butter
  • 2 teaspoons of chili powder
  • 1/4 cup of cotija or Parmesan cheese
  • 1/4 chopped cilantro
  • 2 limes

What to do:

Step one: Preheat the oven to 350 degrees.

Step two: Place the corn on the oven rack and roast until they are tender (for about 40 minutes).

Step three: Peel the husks off and rub each ear of corn with 1 tablespoon of butter.

Step four: Serve with chili powder, cotija (or Parmesean) cheese and lime juice

There you have it! Four very simple steps to making Mexican corn. Thanks to Damn Delicious for the recipe.

Still in the mood for a summer BBQ? This corn can also be cooked on an open flame or grill. Get ready for the last long weekend of the season with this recipe. It will be a huge hit!

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