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Jalapeno Street Corn Recipe


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     Jalapeno Street Corn

Category   Salads - Soups - Sidedishes
Sub Category   None

8 ears of corn on the cob (with husks)
Salt & Pepper
Cilantro (chopped)
Cotija Serrano Butter

PEEL CORN HUSKS BACK, but do not remove; remove silks. Pull husks back around ears and secure with Aluminum Foil ropes.
PLACE EARS in one or two very large pots of water to submerge ears in cold water. Soak corn for 60 minutes. Drain.
GRILL CORN, uncovered, over medium heat 25 to 30 minutes or until corn kernels are tender, turning and rearranging the ears occasionally.
COOL SLIGHTLY, Peel back corn husks. If desired, tie husks with strips of husk. Serve with salt and pepper and Cotija Serrano butter. Sprinkle with extra Cotija cheese and cilantro.

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