Cuban Corn On The Cob Recipes

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.

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.

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.

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.