This week I’m making Mexican Corn and announcing the two winners of the SenaSea Seafood contest. The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly.
Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff. So let’s start with making the corn, you can grill, broil or steam it. I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out. Here’s what I do: Soak the corn in the husk in water for 20 minutes before cooking. If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy. If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of the oven to collect any juices) and cook 22 minutes, turning the corn at the 10 minute mark. … Read Full Post