Ingredients with Measurements:
- 4 ears of corn
- 1/4 cup of melted butter
- 2 tablespoons of Valentina hot sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of crumbled queso fresco cheese
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Husk the corn and remove the silk.
3. In a small bowl, mix together the melted butter, Valentina hot sauce, salt, and black pepper.
4. Brush the corn with the butter mixture, making sure to coat all sides.
5. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and lightly charred.
6. Remove the corn from the grill and place on a serving platter.
7. Sprinkle the crumbled queso fresco cheese and chopped cilantro over the corn.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 13g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or cotija cheese.
- Valentina hot sauce can be substituted with any other hot sauce of your choice.
Variations:
- Add a squeeze of lime juice to the butter mixture for a tangy twist.
- Sprinkle some chili powder over the corn for an extra kick of heat.
- Mix in some minced garlic to the butter mixture for a garlicky flavor.
Tips and tricks:
- Soak the corn in cold water for 10-15 minutes before grilling to prevent it from drying out.
- Use a basting brush to evenly coat the corn with the butter mixture.
- For a smoky flavor, grill the corn directly on the grill grates without husking it.
Storage instructions:
- Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the corn in aluminum foil and place it on the grill for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the corn on a rustic wooden platter for a farm-to-table look.
- Garnish the platter with fresh herbs and sliced jalapenos.
Garnishes:
- Chopped cilantro
- Crumbled queso fresco cheese
- Sliced jalapenos
Pairings:
- Grilled chicken
- Steak
- Shrimp skewers
Suggested side dishes:
- Mexican street corn salad
- Black bean and corn salad
- Grilled zucchini
Troubleshooting advice:
- If the corn is not cooking evenly, rotate it more frequently on the grill.
- If the corn is drying out, brush it with more butter mixture while it's grilling.
Food safety advice:
- Make sure to cook the corn to an internal temperature of 165°F to ensure it's safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw corn.
Food history:
- Corn on the cob is a popular summer dish in many cultures around the world, including Mexico and the United States.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the corn on the cob as a side dish or as a main course with a protein.
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Region: Mexican