Corn On The Cob Latino Recipe

Name: Corn On The Cob Latino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice; 4 limes, juiced; 1 lemon, juiced; 1 aji pepper, seeded; 1 teaspoon sea salt; 1/4 teaspoon ground black pepper; 4 cloves garlic, minced; 1/2 teaspoon ground cinnamon; 6 tablespoons margarine; 4 banana leaves, or as needed; 8 ears corn on the cob, husks and silk removed

Servings: persons

1/2 cup fresh orange juice
4 limes, juiced
1 lemon, juiced
1 aji pepper, seeded
1 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
6 tablespoons margarine
4 banana leaves, or as needed
8 ears corn on the cob, husks and silk removed

1
Preheat oven to 350 degrees F (175 degrees C).
2
Blend orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender until pepper and garlic are very finely chopped, about 30 seconds. Add margarine and blend until smooth, 30 seconds to 1 minute.
3
Line a large baking sheet with aluminum foil; lay banana leaves onto foil. Place ears of corn on banana leaves and spread margarine mixture evenly over corn. Wrap foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.
4
Bake in the preheated oven until corn is tender and flavors have blended, 1 1/2 hours. Unwrap and serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 4 limes, juiced, 1 lemon, juiced, 1 aji pepper, seeded, and more.

Yes, Corn On The Cob Latino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn On The Cob Latino

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