My whoopsie... I didn't give you the corn on the cob recipe with my Mexican Burger.
6 Ears of Corn on the Cob
1/2 stick butter - soften (lay out for about 30 minutes)
1 tablespoon chili powder
1 tablespoon fresh chopped cilantro
Pull back the husk and silk your corn and wash. Don't pull off the husk. Set aside.
Mix butter, chili powder and cilantro with fork until mixed really good. Put it in Saran Wrap and form it into a roll. Stick in refrigerator for 30 minutes.
Slice off 1" of butter and smother the corn with it and repeat until all 6 ears have been done. Pull the husk up to cover it. Cook on grill for 20 to 30 minutes, turning it once or twice. Remove the husk and its so finger lickin good.
Stay Sweet and Be Sweet
6 Ears of Corn on the Cob
1/2 stick butter - soften (lay out for about 30 minutes)
1 tablespoon chili powder
1 tablespoon fresh chopped cilantro
Pull back the husk and silk your corn and wash. Don't pull off the husk. Set aside.
Mix butter, chili powder and cilantro with fork until mixed really good. Put it in Saran Wrap and form it into a roll. Stick in refrigerator for 30 minutes.
Slice off 1" of butter and smother the corn with it and repeat until all 6 ears have been done. Pull the husk up to cover it. Cook on grill for 20 to 30 minutes, turning it once or twice. Remove the husk and its so finger lickin good.
Stay Sweet and Be Sweet
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