August 26, 2013

Corn with Butter and Tajin

Alan’s brother and sister-in-law always visit bearing gifts like a jumbo bottle of Cholula hot sauce or some delectable pastries.  A while back, they brought us some Tajin Classico Seasoning which they promised would be great on anything.  It really is.  

Tajin is a mixture of dehydrated lime juice, chili peppers and some salt.  It packs the zingy-est zing you’ve ever known and it’s great on salads, popcorn, tacos, margarita rims, chicken, mango ice cream and fresh corn.  Alan and I put Tajin on some hot, buttery corn a few weeks back and got hooked; now we make Corn with Butter and Tajin for every barbecue and picnic.


RECIPE

Makes 2 large and 4 small servings

4 ears fresh corn
Tajin Seasoning, to taste
2 tablespoons unsalted butter
Squeeze of fresh lime (optional)
Cotija Cheese, crumbled (optional)

1.  Cook the corn in boiling salted water until tender.

2.  While still hot, carefully cut the kernels off the corn cobs and place in a bowl.

3.  Immediately add the butter and mix until it’s completely melted and coating the kernels.

4.  Shake some Tajin onto the corn, toss well and taste.  Continue doing this until the corn tastes intensely limey and nicely salted.   You can also add in that squeeze of fresh lime and crumbled Cotija cheese!

2 comments:

  1. The tajin seems like it would add a pop of amazing flavour.

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  2. Hi Bellini! It's super intense and limey!

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