Spicy Corn on the Cob
Like corn on the cob? Like spicy? Like cheese? I created this recipe after not being satisfied with what I was finding on the Web. Quick, easy, simple and oh so delicious.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
mexican
spicy
corn
cheese
chili pepper
corn on the cob
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 corn on the cob (more if really hungry)
- 0.5 cup monterey jack cheese grated
- 0.5 teaspoon chipotle chili pepper ground
- 0.333333333333333 cup tequila
- 2 limes
- Carbohydrate 46.11465625 g
- Cholesterol 29.37 mg
- Fat 12.53650625 g
- Fiber 7.39712506510317 g
- Protein 15.122528125 g
- Saturated Fat 6.678090625 g
- Serving Size 1 1 Serving (342g)
- Sodium 209.195354166667 mg
- Sugar 38.7175311848968 g
- Trans Fat 0.774445625000001 g
- Calories 404 calories
Preheat the oven. Set to Broil and position oven rack on second closest level to the top. Cook corn cobs, including husks, in microwave on high for 6 minutes. Let stand for 5 minutes. Remove the husks. Sprinkle the chili powder over the cobs. Place cobs in a pan lined with aluminum paper. Lightly pour the tequila over the cobs, then and sprinkle with cheese. Broil cobs in the oven for about 5 minutes or until the cheese gets golden, crusty brown. Just before serving, squeeze lime juice over each one.
