The best way to save some money (which I know we would all love to do) is to buy produce while it is in peak season. Foods that are in season, especially local foods, are cheaper due to surplus and lower production costs. So make sure you stock up in the summer while it’s hot!
This recipe is pretty simple and quick to make. Let’s start with my favorite part: shucking the corn. Remove the entire husk and wash off the corn in cold water. Chop the cobs into pieces of 2-3. Over a bowl, drizzle olive oil over the cobs and then sprinkle with some paprika and cayenne pepper. If you have a grilling pan, cook each side of the corn for 3-5 minutes in high heat or until the corn browns a bit. If you do not have a grill, place the cob directly onto your stove burner, exposing them to direct fire. Cook each side for 3-5 minutes or until you see desired color. When you finish up, toss on a spritz of lime juice and sprinkle the cobs with salt and pepper.
We love that this recipe offers a nice kick that is a little bit different than your average corn on the cob recipe. The paprika and cayenne give the corn that boost to take it to the next level. How do you like to make your corn on the cob? Let us know what you think in the comments below!
- 2 ears of corn
- 2 tablespoons of olive oil
- 1 tablespoon of paprika
- A dash of cayenne pepper
- Salt and black pepper
- 1 Lime
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Remove the corn husks, and wash off the corn in cold water.
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Chop the cobs into pieces of 2-3.
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In a bowl, drizzle olive oil on cobs.
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Sprinkle paprika and cayenne pepper on cobs.
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If you have a grilling pan, cook on each side for 3-5 minutes under high heat, or until you see desired color.
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If you don't have a grill, place the cobs directly onto the stove burners, exposing them to the direct fire. Cook on each side for 3-5 minutes, or until you see desired color.
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When finished cooking, squeeze some lime on cobs and sprinkle salt and pepper. Enjoy!
