11
Jan
1 Tbsp of Slap Ya Mama. 2 tblsp olive oil drizzle over for cooking.
This Caribbean-style corn on the cob recipe was inspired by the Fire-Roasted Corn from a Caribbean Latino restaurant in Key West Florida.
Spicy corn on the cob recipe. Spicy corn on the cob recipe with Slap Ya Mama Original Blend Cajun Seasoning. If you love corn and have no problem with making it spicy try this amazing corn on a cob recipe from Lilys Kitchen. 5 medium sized corn on the cob cleaned and husked 4 cubes of Knorr chicken bouillon flavored cubes.
1 tsp of Knorr Aromat Original Seasoning. 1 Tbsp of Slap Ya Mama. Preheat oven to 350F.
Rinse the ears of corn. Put corn cobs directly on the middle rack of the oven. Bake for 30 Minutes.
No need to slather butter all over the corn. This corn already has a buttery taste. Just a little salt and pepper and this corn on the cob is ready to go.
And actually if you use a stick of salted butter you might find you dont even need to add any salt. In a medium bowl mix together the chili powder oregano onion powder cayenne pepper garlic powder salt and pepper. Blend in the softened butter.
Apply this mixture to each ear of corn. This Caribbean-style corn on the cob recipe was inspired by the Fire-Roasted Corn from a Caribbean Latino restaurant in Key West Florida. As soon as I tried it I fell in love with the addictive and unique flavor combination.
A tangy aioli topped with parsley smoked paprika and creamy parmesan cheese. It changed my corn on the cob. Check corn frequently turning every 1-2 minutes to avoid burning.
Corn will be done after about twelve minutes of cooking. Remove corn from oven spread sour cream on it as you would. Prep the corn Tear off the husks and remove the corn silk from the ears.
Cut six pieces of aluminum foil that are large enough to thoroughly wrap each ear. Place an ear of corn on a piece of. Pressure cook the corn for 3 to 4 whistles along with salt and about 6 to 7 cups water.
Remove the corn only when the pressure is released completely. In a bowl combine tamarind chutney chaat masala chili powder and lemon juice and mix well. Smear this mixture generously on the cooked corn with a basting brush.
Place the cooked corn cobs in the oven pan and roll around in the melted butter. Leave in the oven while you cook the rest of your corn cobs. I usually cook two at a time.
Serve hot and tell. Heat grill to medium. Grill corn turning occasionally until all sides are charred and kernels are tender 20 to 25 minutes.
Meanwhile in a small bowl stir together mayonnaise and juice of half a lime. Remove corn from grill and spread with thin layer of mayonnaise mixture. Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly.
Add enough water to cover the corn. Add the salt black. 3 corn on the cob break into halves.
1 tbsp paprika per corn or enough to properly cover each corn. 2 tblsp olive oil drizzle over for cooking. Butter enough to melt over the corn at the end of cooking to make glossy and delicious.
Grated Parmesan enough to cover each corn.