Mexican Corn

This week I’m making Mexican Corn and announcing the two winners of the SenaSea Seafood contest.  The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly.

Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff.   So let’s start with making the corn, you can grill, broil or steam it.  I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out.  Here’s what I do: Soak the corn in the husk in water for 20 minutes before cooking.  If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy.  If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of the oven to collect any juices) and cook 22 minutes, turning the corn at the 10 minute mark.  When you get the corn out of the oven or off the grill it will be VERY hot, so I always use oven mitts to shuck the corn.  Then take a knife and remove the corn from the cob.  Now you’re ready to start making the Mexican Corn.

Most traditional Mexican Corn recipes use mayonnaise, I don’t particularly like the mayonnaise in this recipe so I don’t use it, but I listed it in the recipe for you to add if you so desire. I also like using the spice Tajin because it imparts a nice spicy, tangy lime flavor which I find to be delightful on the corn.

Please check out this week’s Gluten Free Avenger Episode 27: Mexican Corn, you can click below to start viewing or use this link (https://youtu.be/yAexRNqb8bM). Please scroll below to see the full recipe.

Please take a second and give me your comments down below and let me know what you think.