Spicy corn on the cob
A dusty, drowsy and early morning on Sunset Blvd in West Hollywood. We were tired and ready for digg, so we stumbled upon a Mexican bulge called Pinches Tacos. There we ate Mexican «corn on the cob». Dios mio, for a hit - we fell in love in no time. The pulse rose and the boys awoke abruptly. Therefore, we had to make something that reminded us of that particular meal, that morning. Food is memories.
Approach
Boil the corn for 5 minutes in well-salted water (2 tablespoons of salt per liter of water).
Fold up the green stalk, brush the corn with a little oil and place it directly on the grill. Leave the stem hanging over the edge so it doesn't catch fire. Close the grill and grill the corn on the cob for 2-3 minutes on each side until golden. Brush the corn on the cob with butter when you flip them.
Put the corn cobs on a plate, and top with cayenne pepper, parmesan and sour cream. Server.
Ingredients
4 pieces of fresh corn with stalk (possibly sous vide – vacuum-packed corn)
4 tablespoons sour cream or crème fraîche
A little cayenne pepper
50 g parmesan
40 g dairy butter
A little oil
Spicy corn on the cob
A dusty, drowsy and early morning on Sunset Blvd in West Hollywood. We were tired and ready for digg, so we stumbled upon a Mexican bulge called Pinches Tacos. There we ate Mexican «corn on the cob». Dios mio, for a hit - we fell in love in no time. The pulse rose and the boys awoke abruptly. Therefore, we had to make something that reminded us of that particular meal, that morning. Food is memories.
Ingredients
4 pieces of fresh corn with stalk (possibly sous vide – vacuum-packed corn)
4 tablespoons sour cream or crème fraîche
A little cayenne pepper
50 g parmesan
40 g dairy butter
A little oil
Approach
Boil the corn for 5 minutes in well-salted water (2 tablespoons of salt per liter of water).
Fold up the green stalk, brush the corn with a little oil and place it directly on the grill. Leave the stem hanging over the edge so it doesn't catch fire. Close the grill and grill the corn on the cob for 2-3 minutes on each side until golden. Brush the corn on the cob with butter when you flip them.
Put the corn cobs on a plate, and top with cayenne pepper, parmesan and sour cream. Server.
