Who doesn’t like corn? I mean, aside from Logan, I don’t think I’ve ever met someone that doesn’t like corn on the cob!
I bought corn and I have to say that it was pretty good for not being in season. I got a new recipe book last week called ‘Summer Table’, in which I found a great corn on the cob recipe for my Mexican week. I might be clueless, but it required some Chipotle Adobo sauce, which I had never heard of before. So I looked it up, and it’s actually smoked and dried jalapenos in a sweet tangy purée of tomato. Sound delish right? Well it was!
So again, very easy to prepare. Remove the husk from the corn… I didn’t entirely removed it, I decided to tie it at the other end for prettier pictures! Then pour the sauce on top of the corn and wrapped it up in foil, leaving the husk on the outside. Here’s the recipe.
Chipotle Corn on the Cob
What you need:
1 can peppers in Adobo sauce (found at my local Food Basics)
1/4 melted butter
2 cloves of garlic minced
1 pinch of cumin
2 TBS tomato paste
2 TBS honey
2 TBS oilive oil
2 TBS sugar
hot chili peppers
Preheat the BBQ at 400. Remove the husk, leaving it hanging and tie it with twine. Mix all the ingredients together and pour over the corn. Wrap four corns with foil, leaving the husk on the outside. Repeat for all corns. If you put too many, turning them on the grill will be difficult. Place the foil packets on the BBQ, placing the husk toward the outside of the BBQ, and close the lid. Cooking time should be between 20-25 minutes, turning the corns once after 10-12 minutes. Once they’re ready, remove from foil and let them roast on the grill for a few minutes. But watch them carefully, if not you’ll end up with popcorn. Remove from the grill and garnish with mozzarella cheese, cilantro and hot peppers.
The taste is very different than regular boiled corn on the cob, but delicious. The smokiness from the Adobo plus the grill is amazing. Perfect for BBQ nights and Cinco de Mayo!
So I’ve discovered a new recipe as well as a new sauce… will definitely try some chicken marinated with this spicy Adobo sauce soon!
I hope you will try some of these Mexican and spicy recipes I’ve share this week. So far, all three would go great together! And if you have your own favorite Mexican recipe, please share!