It's been a while since I last updated and most of you know that it's because I got a new job and have been super busy. As a matter of fact, I'm still busy and don't really have time right now for a proper update. However, since I've been asked by a few people to put something new up here, I'm going to share a recipe with you!
Most of you who know me know that I love to cook (and eat) and I figured since fresh corn season (and grill season, for that matter) is almost over, I'd share my recipe for Cuban Grilled Corn on the Cob with you guys:
What To Buy:
5 ears of corn
1/3 cup softened (salted) butter
1/3 cup mayonnaise
1/2 cup grated queso blanco (you can find it in most grocery stores now)
1/4 cup chopped cilantro
1 tbsp ancho chili powder
Lime wedges (optional)
What To Do:
1. Shuck the corn (if you don't know how to do that, get out of my kitchen).
2. In a bowl, mix together the butter, mayonnaise, cilantro and chili powder.
3. Get out some tin foil and tear off 5 fairly large sheets (about a foot long).
4. Place an ear of corn on a sheet of foil and rub all sides of the corn liberally with the butter mixture and then roll up in the foil tightly.
5. Do this with all of the corn and then place on a hot grill (reserving any left over mixture).
6. Do a little dance, make a little love, get down tonight and then be sure to turn the corn every few minutes for about 15 minutes to make sure it doesn't burn.
7. After about 15 minutes, poke one ear on a few sides through the foil with a fork to check if it's soft. If it is, take them off. If not, wait (duh).
8. Once done, go ahead and unwrap them (don't burn yourself, genius) and feel free to apply any left over mixture to the hot corn (or just wipe it on your stomach and ass since it's going to end up there anyway).
9. Sprinkle the corn with the grated cheese and squeeze some lime on it, if that's your gig.
Enjoy, friends!
