Spicy Corn on the Cob
Like corn on the cob? Like spicy? Like cheese? I created this recipe after not being satisfied with what I was finding on the Web. Quick, easy, simple and oh so delicious.
Like corn on the cob? Like spicy? Like cheese? I created this recipe after not being satisfied with what I was finding on the Web. Quick, easy, simple and oh so delicious.
- Carbohydrate 46.11465625 g
- Cholesterol 29.37 mg
- Fat 12.53650625 g
- Fiber 7.39712506510317 g
- Protein 15.122528125 g
- Saturated Fat 6.678090625 g
- Serving Size 1 1 Serving (342g)
- Sodium 209.195354166667 mg
- Sugar 38.7175311848968 g
- Trans Fat 0.774445625000001 g
- Calories 404 calories
Step-by-step
- Preheat the oven. Set to Broil and position oven rack on second closest level to the top.
- Cook corn cobs, including husks, in microwave on high for 6 minutes.
- Let stand for 5 minutes.
- Remove the husks.
- Sprinkle the chili powder over the cobs.
- Place cobs in a pan lined with aluminum paper.
- Lightly pour the tequila over the cobs, then and sprinkle with cheese.
- Broil cobs in the oven for about 5 minutes or until the cheese gets golden, crusty brown.
- Just before serving, squeeze lime juice over each one.
Positioning the oven rack on the second closest level to the broiler element requires precise management because radiant heat transfers thermal energy rapidly, meaning cheese can transition from perfectly melted to burnt in seconds. When broiling dairy proteins, constant visual monitoring prevents burning, as the milk solids and fats in Monterey Jack brown quickly under direct infrared exposure. To judge doneness accurately without a thermometer, watch for the formation of a bubbly, golden-brown crust that shows slight bubbling around the edges of the pan. Because broiling relies on surface-level heat rather than ambient oven temperature, keeping the oven door slightly ajar can help maintain a clear line of sight on the cheese development.
Preparing this dish in advance introduces moisture management challenges since cooked corn kernels release starch and water as they cool. Storing leftover cobs in an airtight container for up to 48 hours is acceptable, though freezing is discouraged due to ice crystal formation that ruptures cell walls and results in a mushy texture upon reheating. Reheating chilled corn is best accomplished in a 350-degree Fahrenheit oven for 10 minutes rather than a microwave, which tends to make the kernels rubbery by boiling internal moisture too quickly.
