Mexico City “Shotgun Wedding” Street Corn
cook time: 30 - 60 min
|
serves: 4
skill: 2 Intermediate
|
Chef: Warren M.
Ingredients
6 cups corn frozen (about 30 ounces), thawed and drained
1 cup Shotgun Spread
1 teaspoon ground chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons chopped green onions, divided
1/2 cup grated Parmesan cheese
Lime wedges, optional
Chef's Tip
It may sound crazy, but try tossing a cup of Cheetos into a blender, then adding that “Cheetos dust” as an additional ingredient. It’s worth trying out, trust us! If you aren’t in a hurry and can swing it, try cutting fresh corn right off the cob!
Shotgun Spread
Corn has been at the center of Mexican cuisine since the time of the Aztecs and to this day, it continues to be!
Instructions
Corn's been the backbone of Mexican cuisine since the Aztecs were calling the shots. If you're keen on some authentic street-food flair with a Shotgun Chef spin, look no further. Let's get those kernels popping, the Shotgun way.
Prep and Preheat: Crank your oven up to 350°F. Keep 2 tablespoons of chopped green onions, parmesan cheese, and lime wedges within arm's reach.
Mix It Up: In a large bowl, toss together the corn, J’s Shotgun Spread, chipotle pepper, salt, pepper, and 4 tablespoons of green onions. Feeling adventurous? Toss in some "Cheeto dust" if you want.
Into the Dish: Pour your mixed-up corn into a greased 1-½ qt. baking dish and show some love with a sprinkle of parmesan cheese.
First Bake: Cover and bake for 20 minutes.
Sprinkle and Stir: After 20 minutes, pull it out, uncover, and sprinkle the remaining green onions on top.
Final Bake: Slide it back into the oven for another 15-20 minutes. You're looking for a bubbly surface and a light browning.
Finishing Touch: Serve hot and, if you're into it, add a squeeze of lime.
Boom. You've just brought Mexico City street corn into your kitchen, with your own Shotgun Chef spin. Trust me, it's more addictive than a telenovela cliffhanger.
still hungry?
