Cuban Corn On The Cob Food

GRILLED CORN ON THE COB WITH A CUBAN TWIST

Steps:

• Preheat grill to medium.
• Peel back the husks of the corn without removing them.
• Remove the silks and recover the corn with the husk.
• Soak in large bowl of cold water for 30 minutes.
• Remove corn from water and shake off excess.
• Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
• Unwrap corn and brush with the garlic butter.
• Sprinkle with the cotija cheese and squeeze with lime.
• Sprinkle with chopped chives, to garnish.
• For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth.
• Season with salt and pepper; Set aside until ready to use.

GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE

Steps:

• Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
• Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
• Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

CORN ON THE COB

Steps:

• Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

CUBAN CORN

Steps:

• Soak corn, in its husk, in water for 1 to 2 hours.
• Preheat grill to medium-high.
• Carefully peel back the husks leaving them attached at the base and remove the silk.
• In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
• Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
• Sprinkle with grated queso fresco and cilantro and serve with lime wedges.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

CUBAN GRILLED CORN WITH COTIJA CHEESE

Steps:

• Mix together the sour cream and mayonnaise in a small bowl; set aside.
• Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
• Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
• Sprinkle the corn lightly with chili powder and cayenne for extra heat!
• Serve with slices of lime.

MEXICAN CORN ON THE COB

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

CORN ON THE COB WITH CHEESE AND LIME

Steps:

• Prepare grill.
• Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
• Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
• Serve corn on the cob with lime wedges.