Home: Recipes: Grains

Corn on the Cob

Category (Vegan): Grains, Hand-Holds, Mexican

Corn on the Cob

Ingredients

6 ears of corn

Glaze Topping:
2 limes
olive oil
chili powder
crushed red pepper
ground cumin
oregano leaves, crushed
garlic powder
onion powder
paprika
cayenne pepper
minced garlic
taco seasoning mix
salt and ground black epper to taste

Instructions

Pre-heat oven to 420 F degrees.

Peel/husk and wash corn with cold water, then break corn on the cob in half.

Bring out a deep dish baking sheet, and add a thin layer of plain olive oil to the entire bottom of the pan.

After corn is washed & broken in 1/2 lay each piece on the deep dish baking sheet. Mix corn around in the olive oil that is on the bottom of the pan. Coat all sides.

For the glaze, bring out a small bowl. Fresh squeeze 2 limes, keeping all pulp in the mixture/glaze. Add all of the spices & olive oil to lime juice mixture/glaze to taste. Use a small spoon to mix the glaze. Taste (add more olive oil if it is too spicy).

Coat the top of each ear of corn in the pan with 1/2 of this glaze mixture.

Bake in the oven for 15 minutes.

Take out the dish, and roll each corn piece to other side - want to brown each side. Coat each ear of corn w/ the other 1/2 of the glaze mixture. Add minced garlic to the top of the corn, about one full piece.

Put back into the oven for another 15 minutes. Watch the corn - want to get each piece to a nice brown color.


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