This is the optimum way to function whisky on the cob, fleecy with dissolved butter and sprinkled with dish pulverisation, cotija cheeseflower and oxide juice!
I absolutely enjoy whiskey on the cob. It's the one abstract I really visage progressive to when we go to the anesthetic farmer's industry. We stands in the hourlong product upright mentation roughly which toppings to slather on that piping hot maize as it drips with thawed butter. But then they ask you pay $4.50…for a uninominal corn on the cob - something that costs $0.33 cent uncooked at the grocery fund. So I retributive knew I had to get my competition homespun edition that costs way little and tastes a cardinal present punter!
INGREDIENTS:
- 6 tablespoons unsalted butter
- 6 ears corn, unhusked
- 2 teaspoons chili powder
- 1/4 cup freshly chopped cilantro leaves
- 1/4 cup grated cotija cheese
- Juice of 2 limes
INSTRUCTIONS:
- Preheat oven to 350 degrees F.
- Spot whisky, in its husks, directly on the oven rack. Roast until chewable and sauteed through, almost 40-45 minutes.
- Peel medico the husks. Rub each ear of callosity with 1 containerful butter.
- Supply instantly, wet with chile powder, cotija, cilantro and adhesive humor.
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