Sickie Ickie
04-09-2010, 05:44 PM
Okay, my wife brought home some corn in a cup recently and it was ambrosia!
Turns out it was from the local Mexican restaurant. Only ingredients were grilled corn cut from the cob, butter, mayo, parm cheese and chilli powder.
Tonight I tried to make it from canned corn and it was an utter failure.
I heated the corn in its juice for 2 minutes in the micro.
Drained it.
Added butter and mayo and parm.
Heated it for 1 minute.
Added chilli powder.
The result was a waaaaaaay too watery corn concoction.
I'm thinking next time drain the corn and put in the butter. Heat for 2 minutes. Add the mayo, parm and chilli powder without reheating.
The parm won't melt this way, but neither would the mayo.
Has anyone else done Mexican corn?
Turns out it was from the local Mexican restaurant. Only ingredients were grilled corn cut from the cob, butter, mayo, parm cheese and chilli powder.
Tonight I tried to make it from canned corn and it was an utter failure.
I heated the corn in its juice for 2 minutes in the micro.
Drained it.
Added butter and mayo and parm.
Heated it for 1 minute.
Added chilli powder.
The result was a waaaaaaay too watery corn concoction.
I'm thinking next time drain the corn and put in the butter. Heat for 2 minutes. Add the mayo, parm and chilli powder without reheating.
The parm won't melt this way, but neither would the mayo.
Has anyone else done Mexican corn?