Cilantro Corn on the Cob

Take a bite into summer with corn on the cob covered in my cilantro sauce on page 32 in My South Texas Kitchen cookbook. I’ve slather it on corn on the cob and sprinkled it with crumbled panela cheese. Whisk the cilantro sauce in minutes while your corn cooks and you’ll have an easy side dish to enjoy. This recipe works well with grilled corn, too. The cheese is easily swapped, too, with crumbled feta, cotija or shredded parmesan cheese. Share your version with me on Instagram at @y_delicacies.

Cilantro Corn on the Cob

yvettezunigajemison.com

This recipe works well with grilled corn, too. The cheese is easily swapped, too, with crumbled feta, cotija or shredded parmesan cheese. Share your version with me on Instagram at @y_delicacies.

Makes: 12 mini corn on the cob

Cilantro sauce from My South Texas Kitchen cookbook

3 tablespoons lime juice

1/2 jalapeno, finely diced

1 garlic clove, finely minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable oil

1/2 cup cilantro, chopped

Corn

1 teaspoon salt

6 large fresh corn on the cob cut in half or 12 frozen mini corn on the cob

Cilantro Sauce

1. In a small bowl, combine the lime juice, jalapeño, garlic, salt and pepper.

2. Whisk in the oil. Stir in the cilantro. Serve immediately or cover and chill up to 2 days.

Corn

1. Set the corn in a medium pot. Fill with enough water to cover the corn by 1 inch. Add the salt and bring to a boil. Boil for 6-10 minutes until the corn is tender.

2. Drain the corn and toss in a bowl with the cilantro sauce. Arrange on a serving platter and sprinkle the crumbled cheese on top. Serve warm.