Morrisons Cove Herald - Putting cows on the front page since 1885.

By Natalie Gorsuch
Williamsburg Correspondent 

From the 'Burg to Your Kitchen

 
Series: Williamsburg | Story 77


Every Sunday since the quarantine started, we have joined our parents for a weekend meal, whether it be cooked in the oven, on the stove or more recently, on the grill.

Being the family person that I am, I greatly look forward to these times spent with the people I love the most. This weekend is my sister and I’s turn to cook, and I’m going to cook this delicious recipe this week.

Mexican Corn on the Cob

Note: Let me preface this that I love corn on the cob. I was recently watching QVC with my favorite TV personality David Venable and this recipe came on and I thought, “Wow, this has to be great and it’s different than just your typical corn on the cob.”

My father has never been a big cilantro fan, so I do leave that part out – and just use one of my favorite herbs (parsley), fresh from my garden!

Ingredients:

6 ears of corn, unhusked

6 Tbsp. butter

2 tsp. chili powder

1/4 cup grated cotija cheese or parmesan

1/4 cup freshly chopped cilantro leaves, or parsley leaves Juice of 2 limes

Directions:

Preheat oven to 350 degrees. Place horn in its husks, directly on the oven rack. Roast until tender and cooked through, usually 40 minutes.

Peel down the husks; rub each ear of corn with one tablespoon of butter/

Serve immediately sprinkled with chili powder, cotija cheese, cilantro and lime juice.

 

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