Chili spiced corn on the cob
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Aired May 8, 2014 INGREDIENTS | |
| 1/4 cup | Mexican crema or sour cream, at room temp |
| 2 tablespoons | unsalted butter, softened |
| 1/4 cup | finely chopped fresh cilantro |
| 1 | garlic clove, finely minced |
| 1 teaspoon | togarashi or 1/4 teaspoon cayenne pepper plus 3/4 teaspoon chili powder |
| 4 ears | sweet corn in the husk |
| Prosciutto | |
| Kosher salt | |
| ground black pepper to taste | |
PREPARATION
In a small bowl, stir crema, butter, cilantro, garlic and togarashi (or cayenne and chili powder) together until combined.
Pull back husks from corn and remove silks.
Using a pastry brush, coat each ear with the crème mixture and season lightly with salt and pepper. Wrap corn in prosciutto.
Close husks and cook, turning frequently, until the corn is bright yellow and tender, about 10 minutes.
- See more at: http://www.rachaelrayshow.com/recipe/18010_richard_blais_chili_spiced_corn_on_the_cob/index.html#sthash.Y8qicldi.dpuf
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