After trying “cuban corn” at a restaurant a few months ago, I’ve been pretty hellbent on figuring out how to make something equally delicious at home. I posted my first attempt on the blog awhile back but I’ve been wanting to tweak things because it was pretty darn spicy. So here’s a new version that uses cayenne instead of chili peppers, and mayo instead of butter. Even my boyfriend, who isn’t a HUGE fan of spicy food, actually liked this. Win? I think so. Oh, this is also insanely easy to make on the BBQ or on your stove. About 10 minutes from start to finish and pairs so well with a burger. Yuuum.
Ingredients (for 4 servings):
- 4 cobs of corn
- 4 tbsp. mayonnaise
- 2 tbsp. cayenne
- 1 tbsp. black pepper
- 1 tbsp. crushed garlic
- 1/4 cup of shaved parmesan arregiano
- 4 lime wedges
Directions (if boiling)
- Fill a pot with enough water to completely cover corn (but don’t put corn in just yet). Bring to a boil.
- While water is boiling, mix together mayo, cayenne, garlic and pepper in a small bowl.
- When water is boiled, add corn. Boil corn with the lid on for 3-5 minutes or until corn rises to the top of the water.
- While corn is still hot, spread the mayo mixture over top and sprinkle on shaved parmesan.
- Serve with lime wedge for garnish
If you’re barbecuing the corn instead, simply toss it on for a few minutes until it’s a bit browned, and make the mayo mixture in the meantime!
Oh man, trust me. This is so darn good. It’s got such a great kick from the combination of cayenne and lime juice, but it’s not overwhelmingly spicy. Of course, if you want more spice, just tweak the ratio of ingredients. You could also add chili flakes if you really want to pack a punch!
- Recipe: Cuban corn (allthingsnice.ca)