Taco Spiced Corn on the Cob

[ 0 ] June 13, 2012 |

Simplicity is the name of the game this summer, which is why I welcomed this recipe from Nueva Cocina.  Nueva Cocina is a new product line made up of all-natural and easy-to-make Latin soups, seasonings and rice mixes.  The recipe below features one of my fave summer veggies and is completely simple after you get the lighter fluid started. Time to break out the grill.

Ingredients

4 ears of corn (cleaned)

1 packet of Nueva Cocina Taco Fresco Seasoning Mix

¼ cup olive oil

Place the corn in a plastic bag and coat it with olive oil.  Add the ingredients of the Nueva Cocina Taco Fresco Seasoning Mix, shaking the bag to ensure the corn is well coated.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn on the top shelf of your grill, and close the cover.  Allow the corn to slowly continue cooking for approximately 15 minutes. This can also be cooked in the oven on a sheet pan at 375° for about 20 minutes.

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Category: Various Cooking Styles, vegetarian

About the Author ()

Johnna Rowe is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. Rowe, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. Rowe has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9 and WJLA’s News Channel 8.

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