Corn skewers in Parmesan and Tabasco
8 servings
45 minutes
Corn on skewers with parmesan and Tabasco is a vibrant blend of Italian tradition and a spicy American twist. This recipe embodies the spirit of street food, where simplicity meets rich flavor. Sweet, tender corn kernels become even juicier after light boiling, while grilling adds an appetizing caramelized crust. Mayonnaise gives the dish a creamy texture, and parmesan adds zest by enhancing the corn's natural sweetness. Tabasco introduces a spicy note that awakens the taste buds. This dish is perfect for summer barbecues or cozy family dinners, reminiscent of the street food traditions of Mexico and Italy. Simple yet extraordinarily delicious!
1
Soak 24 long bamboo sticks in cold water for a while.
2
Preheat the grill or barbecue.
3
Clean the ears from the leaves and cut each into 3 pieces.
4
Bring salted water to a boil in a pot, add sugar and corn. Cook for 3-5 minutes until soft. Drain and rinse under cold water. Skewer each piece on a bamboo stick.
- Corn on the cob: 8 pieces
- Sugar: 2 tablespoons
5
In a bowl, mix mayonnaise, parmesan, and tabasco. Brush the sauce on the corn and grill, turning, for 3-5 minutes until golden brown. Serve immediately.
- Mayonnaise: 5 tablespoon
- Grated Parmesan cheese: 30 g
- Tabasco sauce: 1 teaspoon
