| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons chopped cilantro leaves
- Salt
- Freshly ground black pepper
- 4 corn on the cob
- Queso fresco cheese
- Lime wedges
Instructions
- Heat oven to 375 degrees F.
- Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
- Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 152 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 269 mg |
Reviews
Awesome
I love spicy and this did it for me. I didn’t like the thick paste consistency so I will add more butter next time. If you add a little mayo it’s almost like the corn you get from the cart vendors.
i alreaddy had all these ingredients in the fridge except the corn, went to go buy and what a wonder, mighy good food
It’s similar to corn that I’ve had in Mexico, but this version just didn’t do it for me.
Did not care for the flavor of the seasoned butter. Also, think it should have been cooked a little longer.
Puts a whole new spin on summer corn – don’t know if I can go back to the plain old corn I used to know.
BTW, re-watched the episode twice – on the show Guy said to cook 20 minutes in a 225 degree oven – but I see that has been corrected in the printed recipe. So I accidentally did it right the first time ’cause I knew that temp couldn’t be right!
BTW, re-watched the episode twice – on the show Guy said to cook 20 minutes in a 225 degree oven – but I see that has been corrected in the printed recipe. So I accidentally did it right the first time ’cause I knew that temp couldn’t be right!