Savory Cob
Posted
Mon, 07/12/10
From Campbell's Kitchen:
Mexican Corn-on-the-Cob
6 ears corn on the cob, husks removed
Place each ear of corn onto one piece heavy-duty aluminum foil. Top each with 1/3 cup Picante sauce and one tablespoon butter. Pull the edges of the foil up over the corn. Double fold the edges and tuck the ends under to seal. Heat the grill to medium. Grill the corn packets for fifteen minutes, turning them over several times during grilling. Remove the corn packets from the grill. Open the packets. Return the corn to the grill, in the open foil packets, and grill for two minutes. Sprinkle the corn with the cheese. Makes six servings.
I love corn in all forms (cob, kernels, hominy, muffins and breads, and masa de maíz for tamales). Mexican Corn-on-the-Cob is now on my list to try on the grill this summer.
Over the years I've yet to sample a bad recipe from Campbell's Kitchen. Their offerings remain consistently delicious.
Tags: Mexico;
Vegetables
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