Author Topic: Corn on the Cob....Mexican Style [if you can't beat them...join them]  (Read 1272 times)

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Offline DCPatriot

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http://damndelicious.net/2014/04/18/mexican-corn-cob/

Mexican Corn on the Cob



Ingredients

    6 ears corn, unhusked
    6 tablespoons unsalted butter
    2 teaspoons chili powder
    1/4 cup grated cotija cheese
    1/4 cup freshly chopped cilantro leaves
    Juice of 2 limes

Prep time 10 minutes.....Cook time 45 minutes

The best part about this is that it is unbelievably easy to make. It’s practically foolproof! Just simply throw it in the oven, roast it for about 45 min-1 hour in their husks, and then slather on that butter before sprinkling on the rest of the toppings. Easy peasy. And if you’re not keen on some of the toppings, this is completely customizable to your personal preferences.



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Offline truth_seeker

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Without looking it up, I wonder who knows the origination place of Tomatoes, Potatoes and Corn?

Offline DCPatriot

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Without looking it up, I wonder who knows the origination place of Tomatoes, Potatoes and Corn?

Hmmmm....you got me...
"It aint what you don't know that kills you.  It's what you know that aint so!" ...Theodore Sturgeon

"I am responsible for what I say.  I am not responsible for what you understand."  ...me

Offline truth_seeker

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http://agron-www.agron.iastate.edu/Courses/agron212/readings/corn_history.htm

Probably in or near Mexico.

It derives from a smaller plant, which mankind has bred to the present edible variety.

Used for livestock feed, for tortillas, as a vegetable, for bread, etc.

Columbus took some back to Europe from his 2nd voyage to the Americas.

BTW your recipe and pictures look really good!!
« Last Edit: June 13, 2014, 07:00:36 PM by truth_seeker »

Online EC

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That corn looks gorgeous.

Though I would suggest one small modification.

Pre-melt the butter and let the coriander and chilli infuse. I prefer chives to coriander, but both are good.
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Offline DCPatriot

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That corn looks gorgeous.

Though I would suggest one small modification.

Pre-melt the butter and let the coriander and chilli infuse. I prefer chives to coriander, but both are good.

Agreed!  It just seems so simple to prepare...and it sure is better than a bowl of potato chips while watching TV.   :laugh:
"It aint what you don't know that kills you.  It's what you know that aint so!" ...Theodore Sturgeon

"I am responsible for what I say.  I am not responsible for what you understand."  ...me

Online EC

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We don't watch much TV - but we do have movie nights!

I usually make a nice tray for those. Crackers, smoked salmon cones (slices of smoked salmon with mustard, cream cheese and fish roe), pickled mushrooms and onions, olives, pickled quail eggs, some cheese cubes and a nice baked potato with butter and grated cheese when the movie finishes. Massive pan of hot buttered popcorn which disappears fast!

If we are going to do it, we're going to have fun.
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Offline DCPatriot

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We don't watch much TV - but we do have movie nights!

I usually make a nice tray for those. Crackers, smoked salmon cones (slices of smoked salmon with mustard, cream cheese and fish roe), pickled mushrooms and onions, olives, pickled quail eggs, some cheese cubes and a nice baked potato with butter and grated cheese when the movie finishes. Massive pan of hot buttered popcorn which disappears fast!

If we are going to do it, we're going to have fun.

Aw....you guyz!   I'm jealous.

Lately have been doing thinly sliced baguette topped with marinated dried tomatoes...or olive tapenade.   Or roasted  garlic humus.


...funny.   I've been having a personal battle of will this whole week.   It's me vs. a large crystal bowl filled with peanut M&Ms.  They're there for my children and grandchildren.

so far so good!   :beer:
"It aint what you don't know that kills you.  It's what you know that aint so!" ...Theodore Sturgeon

"I am responsible for what I say.  I am not responsible for what you understand."  ...me

Online EC

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Tell your grandkids that they got bored and left  :tongue2:

You should try crostini some time. Thin sliced baguette. Toast one side. Flip over and put on anchovy (mash it in some oil), a leaf of basil, then a slice of mozzarella and shove it back under the grill (broiler? I forget what you guys call it - heat comes from the top. Like a mini pizza, but fun to eat.
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Offline Oceander

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http://agron-www.agron.iastate.edu/Courses/agron212/readings/corn_history.htm

Probably in or near Mexico.

It derives from a smaller plant, which mankind has bred to the present edible variety.

Used for livestock feed, for tortillas, as a vegetable, for bread, etc.

Columbus took some back to Europe from his 2nd voyage to the Americas.

BTW your recipe and pictures look really good!!



Also, what we now know as "corn" should not be confused with what that term used to refer to in Britain:  a broad array of cereal grains, including, for example, wheat.


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