Recipe of the Week: Cob with a Kick

Cuban Corn-on-the-Cob                                                                                                                 

Prep: 10 minutes

Cook: 10 minutes

Damage: $

Serves: 4

The inspiration for this recipe comes from the Cafe Habana, located on Prince St. in Soho. I recently visited the tiny restaurant after my roommates raved about their zesty variation on traditional corn-on-the-cob. At the restaurant, they serve it grilled and slathered with mayo, chili powder, lime juice and a sprinkling of cheese. My version uses basic boiled corn and I subbed butter for mayo.  Serve it as a side dish to black bean burgers or on its own washed down with a couple of mojitos.

Ingredients:

  • 4 ears of corn, husked
  • 4 T. trans-fat free butter (I like Smart Balance)
  • 2 limes, cut into wedges
  • 2 T. chili powder
  • 1/2 cup finely shredded Mexican cheese blend

Directions:

Bring a large pot of water to a boil. Add corn and cover pot. Cook corn until tender, about 10 minutes. To assemble corn, cover each cob with butter, a squeeze of lime, a dusting of chili powder and a sprinkle of cheese. Serve immediately with lots of napkins and dental floss.

Optional:

Grillin the cobs prior to topping is another option.  Be sure to soak the whole cobs (with husk) in water before grilling to prevent burning.

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