Caribbean Spiced Corn-On-The-Cob |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A spicy summer time treat that adds a different approach to your average corn on the cob. I found this recipe in Woman's World Magazine with a little of my own changes, and use it almost every time I make corn. Very adjustable, quick & easy to make. Great for picnics or BBQ's, and gives you that your-on-vacation feeling. If you know someone who doesn't like corn-on-the-cob, this just might make a believer out of them. Enjoy! =^_^= P.S. This is even good drizzled over microwaved frozen or canned corn if you don't have time to cook cobs. Ingredients:
8 ears corn, with husks on |
1/2 cup melted butter |
1 tablespoon garlic hot pepper sauce (rooster brand chili garlic sauce) |
2 teaspoons brown sugar (white sugar can be substituted) |
1 teaspoon seasoning salt (normal salt can be substituted) |
1 teaspoon paprika |
1 teaspoon celery salt |
1/2 teaspoon ground allspice |
1/4 teaspoon chili powder |
1 tablespoon chopped fresh cilantro (optional) |
Directions:
1. Preheat oven to 350'F.
2. Rinse the ears of corn.
3. Put corn cobs directly on the middle rack of the oven.
4. Bake for 30 Minutes.
5. Remove husks & cut cobs in half.
6. Transfer to a large serving bowl.
7. In a separate bowl mix all of the ingredients together.
8. Pour over corn & toss to coat.
9. Sprinkle Cilantro if desired.
10. Enjoy! }:^D''''.
11. (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
12. (Leftover butter sauce can be saved in the fridge for next time).
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