Recipe: Cuban corn

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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!

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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

Directions

  1. 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.
  2. Grate the parmigiano reggiano.
  3. In a small bowl, mix the cheese gratings with the cayenne or chili flakes (depending on your preference) along with the pepper.
  4. Crush cloves of garlic and set aside, along with the butter.
  5. 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.
  6. Toss the corn on the barbeque for a few more minutes – then enjoy!

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2 thoughts on “Recipe: Cuban corn

  1. Pingback: Recipe: Corn on the cob with lime & cayenne | All Things Nice

  2. Pingback: Looking back at Summer 2013… | All Things Nice - Toronto lifestyle blog

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