Guajillo Chili Corn on the Cob

Beli · July 2009

Ingredients:

1 teaspoon paprika
2 teaspoons guajillo chili powder
2 teaspoons butter
2 teaspoons EVOO
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
1/2 cup feta cheese crumbled
1 lime

In a small bowl, I combined chili powder, cumin, paprika, salt & pepper'...

Soaked ears in cold water for 10 min..

Placed corn on the egg at 500* dome...............for 12 min.at least turning ocassionaly, until kernels began to soften & husks started to blacken.....the smell is the key.....DELICIOSO.......

Removed corn from egg, allowed to cool

As usual my judge was extremely tough.....but I think I can see some little thumbs up under those gloves....

Brushed on olive oil, butter & sprinkled the rub generously. Toped each with feta cheese.......

Hoss · July 2009

Beli,You never cease to amaze me!!!WUNNERFUL!!

Blackhorse · July 2009

Great idea!

JLOCKHART29 · July 2009

I bet it was great!! I have never cooked corn at that high if temp. before. Always 300-350 and it takes a while. I'll have to try that. Thanks Beli! BTW Your up awfull early this morning!

Woodbutcher · July 2009

Beli .... looks good my friend! The corn here is really tasty this year. I never thought of feta on it by I'll definately be giving it a try. Thanks for the idea.

lowercasebill · July 2009

that looks great and i got feta in the fridge...never would have thought of that ... great idea...

Beli · July 2009

Hoss TKS buddy. Now back to work......have a great week.

Beli · July 2009

:P ....JL ........actually I just woke up now.....the corn was good....& the flavor there...

Beli · July 2009

Good morning Dale, I think if you've got good corn that's having most of the cook done.....doog luck.

Beli · July 2009

Hi there bill, the combination of flavors is really good

FSUScotsman · July 2009

What is guajillo chili powder?

Beli · July 2009

Here you go Ron:

The Guajillo (wha-hee-oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. Guajillo Powder is made from grinding the whole Guajillo Pepper, seeds and stem. The powder is 100 pure to offer an authentic flavor. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way. This chile measures 3 to 5 inches in length and is about 1 inch wide. The color is a brick red with deep burgundy tones and the skin is smooth. This chile is between a 2-4 on the heat scale of 1-10 Guajillo combined with the Pasilla and Ancho form the Holy Trinity of chiles used to prepare the traditional mole sauce.

Suggested Use:
Guajillo Powder can be added to just about any dish that calls for chiles. Guajillo are traditionally used in Mexican and Southwestern cuisine, from mole sauces to stews and chiles.

Lobicho · September 2010

simple but greaat!!!!

Guajillo Chili Corn on the Cob

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