Mexican Chile-Lime Adobo Corn on the Cob

Mexican Chile-Lime Adobo Corn on the Cob

Corn on the cob is a fabulous treat prepared just about any way, but if you're craving a little variety, try this on for size! When I bring this to picnics, it always disappears in a flash. This corn is incredibly flavorful and a little bit spicy, but not overwhelmingly so. However, you can control the heat by controlling the amount of adobo sauce you use. This recipe is also easy to double or triple for a large crowd!

What you'll need:

• 6 ears fresh corn on the cob with husks still intact
• 3 fresh limes (2 fresh lemons will also work--the flavor is very similar, and just as delicious!)
• 1 can chiles in adobo sauce, opened
• 1 stick (1/2 cup) vegan margarine
• salt and pepper to taste

What to do:

Bring a very tall pot of water to a rolling boil. While the water is heating, husk the corn, removing all silk and greens. Try to preserve the stem for easier management later. Once the water boils, place the corn cobs vertically into the pot for exactly five minutes--be sure NOT to overcook the corn! It's easy to do, and destroys the sweetness and plumpness of the corn. Remove the corn from the pot immediately and set on a heat-resistant surface. Immediately rub them thoroughly with the stick of margarine until each cob is nicely coated. Then, crush the limes over the corn, drizzling the fresh juice evenly over each cob. When they are coated, use a barbecue or silicone brush to paint a thick layer (or thin layer, depending on your tolerance for spicy food) of adobo sauce on each corn cob. Lastly, sprinkle each cob with salt and pepper and serve immediately. Enjoy!