It's July and I haven't posted a recipe since April. You know what that means right? No. It does not mean I've been banging around in the kitchen coming up with new fresh ideas to share. It does not mean I'm going to flood my two followers with recipes and photos. Not posting since April means I've been busy being supermom, working and just keeping my head above water.
But do not fret! I do have a "few" recipes I can and will share with you in the coming weeks. For starters, that damn corn. That's what I'm going to call it too. "That Damn Corn". If you follow me on ANY of my social media profiles, namely "MangoEats " on Instagram; you're probably tired of the corn pics. Gorgeous corn on the cob, dressed beautifully for a slam dunk for any barbecue.
Guess what's below. Yep...
That Damn Corn
What you're really making is the garlic butter that SOLIDIFIES you being invited to BBQs all summer.
- 8-10 ears corn*
- 4 fresh limes, quartered
- 1/2 cup cotija cheese**
- 2 sticks unsalted, room temperature butter
- 8-10 cloves of peeled garlic
- 1/4 scotch bonnet pepper
- 1/4 bunch fresh chives (about the width of your thumb's worth)
- sea salt
- freshly ground pepper
- Pulse until your mixture is well combined, creamy and spreadable. Set it aside until you're ready to use it.
- Place cooked and still hot corn on serving plate and brush on butter, follow with shredding cotija cheese (to your liking) and the remaining diced chives as garnish directly over corn.***
That's it. Yep. That is ALL. Super easy and soooooo good, perfect with the right glass of booze infused lemonade!
*I cut my corn in halves before boiling, BBQ food usually means plenty of options, no need to overdose on corn.
**I found it at Whole Foods, later at the Farmer's Market. Guess which was cheaper? Yep...Whole Foods. Stick to buying things on the outer rim of the store for better pricing. Anything in a box is gonna cost you.
***You will have leftover garlic butter. I use a melon scoop to portion out mini tbsp on wax paper then freeze. Once they have harden I place them in a freezer ziploc bag for easy usage later. This butter goes great on most green vegetables and even in rice. Makes your weeknight meals easy to spice up!