Cuban Style Corn Cobs Food

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.

CUBAN-STYLE CORN COBS

Steps:

• Mix together the tomato sauce, mayonnaise and cayenne pepper. Add the mielies to a pot of boiling salted water and parboil. Finish the mielies on the braai so they are browned and charred in places.While the mielies are still hot, brush with the mayonnaise mixture and sprinkle generously with the Parmesan.Serve immediately, with lime wedges for squeezing over.Source: Fairlady To receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

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.

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.

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.

CORN CHOWDER, CUBAN STYLE

Steps:

• Heat oil in a heavy bottomed 6 quart pot. Brown pork cubes. Add chopped onion, garlic, bay leaves, and tomato sauce. Cover and simmer until pork is tender. Add broth, potatoes, squash, and ham. When potatoes and squash are tender, add canned corn and fresh corn. Cook for 5 minutes, stirring frequently so corn will not stick to the bottom of the pan. Salt and pepper to taste.
• This chowder can be made hours before serving.