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Mexican Corn

Posted on August 24th, 2012  |  5 Comments

Uhh, yeah, I don’t know what to say.

I just watched Office Space, and have a very laidback attitude if you know what I mean.

Uhhh.. yeah…

This corn is great.

I instagramed this dish about a week ago, had it at a happy hour with friends, and we raved about it all night.

And there it is.

Uhh, Yeah.

You could add cheese… yeah.. but it’s totally not needed. Cojita or Parmesan would do. But that’s a lot of effort.

Damn it feels good to be a gangsta.

I guess I should say, this sure does taste terrific.

Mmmkay.

Now I’ll try to get back into work mode ’cause I wasn’t hypnotized.

Damn… at least I don’t work on Saturdays.

Here’s to the weekend. And a TPS-free workplace.

~l

Mexican Corn

by The Talking Kitchen

Prep Time: 5 minutes

Cook Time: 5 minutes

 

Ingredients (4 servings)

  • 4 Ears of corn, cut into 4 pieces
  • 4 Tbsp mayonnaise
  • 4 Tbsp salted butter
  • Zest of 1 lime
  • Sprinkle sea salt
  • Sprinkle smoked paprika
  • Sprinkle black pepper
  • 16 slices jalapeño
  • Garnish with smoked paprika and sea salt

Instructions

In a small bowl, combine the mayo, butter, lime zest, paprika and salt, set aside. Make sure the butter is room temperature for easy mixing.

Turn grill or grill pan on medium high. Grill corn and jalapeño, turning occasionally until all sides are charred.

Once grilled, roll the corn in the mayo/butter mix (a plate works well, with a spatula for extra coating).

Sprinkle with paprika and salt.

Serve with slice of grilled jalapeno.

Enjoy!

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5 Responses

  1. i LOVE that plate, can I ask where you got it?!

  2. Eileen says:

    Hooray for spicy grilled corn! It sounds like the perfect barbecue food. :)

  3. Allison says:

    how do you grill slices of jalapeno?

    • talkingkadmin says:

      I did it on a grill pan, but for a grill, I would put the whole jalapeño on, grill both sides and then slice.

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