Memorial Day Maize

May 29, 2011

I love fresh corn in the summertime.   This yummy recipe is a perfect addition to your Memorial Day cookout and  will wow friends with its pretty presentation and delicious combination of flavors.  

Mexican Corn

Recipe adapted from Saveur Magazine’s current issue. 
SERVES 4
  • Kosher salt, to taste
  • 4 ears corn, in husks
  • 8 sprigs Culantro
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons crumbled feta
  • 4 tsp. ancho chile powder
  • 1 lime, cut into 4 wedges
Bring a large pot of water to a boil over high heat. Add corn and culantro, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
Peel back husks and spread 1 tbsp. butter evenly over each ear and sprinkle with 1/2 tbs. cheese and 1 tsp. chile powder. Serve with lime wedges.
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A great summer side

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