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America Corrales of America’s Taco Shop joined us for this week’s Chef Chat.
Hope you’re in the mood for a spicy side dish, because she’s about to share the recipe for her famous corn on the cob …
Ingredients: (yields one serving)
1 ear of white sweet corn
1 tbsp mayo
1/4 cup shredded cotija cheese
1 tsp salt
guacamaya sauce (or any hot sauce will do)
juice from one lime
Method:
1. Start by cleaning the ear of corn (by taking the husk off and rinsing). Place corn in boiling water with one teaspoon of salt.
2. Cook for about 10 minutes before removing from boiling water and allowing to cool and dry.
3. Brush a thin layer of mayo over the corn. Sprinkle shredded cotija
cheese.
4. Finish by sprinkling guacamaya sauce (to taste) and lime juice.
