I’ve always enjoyed corn on the cob in the summer, usually with nothing more than a bit of butter and salt. But one trip out to a smokehouse on Roncesvalles changed that. I tried “cuban corn” and loved it, and I was bent on finding out how to make it at home.
Cuban corn definitely has kick. It’s a Mexican side dish that uses the power of chili peppers to get that hot sensation. It’s also customizable based on your preference towards spicy foods. Ground cayenne is a delicious option and not overwhelmingly spicy, whereas chili flakes pack a more powerful punch and should be used more sparingly. Whatever you choose, it’s delicious!
Ingredients (for 4 servings):
- 4 tbsp. parmigiano reggiano
- 2 tbsp. ground cayenne (or 1 tbsp. chili flakes)
- 1 tbsp. ground black better
- 4 cloves of garlic
- A few slices of butter
- Precook the corn for 3-5 minutes by adding it to a pot of boiling water. This will give you time to make the coating.
- Grate the parmigiano reggiano.
- In a small bowl, mix the cheese gratings with the cayenne or chili flakes (depending on your preference) along with the pepper.
- Crush cloves of garlic and set aside, along with the butter.
- When corn has boiled for a few minutes, season it on a plate, starting with the butter and garlic to make it nice and moist – then add the cayenne/pepper/parmigiano mixture.
- Toss the corn on the barbeque for a few more minutes – then enjoy!