Are you tired of fresh corn on the cob? Turn it into a fresh, spicy burrito garnish!
If you eat at Chipotle as much as our family, then you will love this recipe when staying in for burritos. When a kid loves something from a restaurant they usually won’t have anything to do with a “re-creation” from home, but in this case, the fresh corn, and the fun of watching me cut it off the cob, enticed Max into full love!
This recipe is unbelievably simple, uses fresh corn, and just a little can really add pizzazz to a burrito stuffed with black beans, brown rice, tomatillo salsa and crema. The trick to this recipe is to zap the corn, husk and all, in the microwave for five minutes. While the corn is cooking, chop the jalapeno and cilantro. It will all be finished in six minutes, tops!
- 6 ears sweet corn, microwaved for five minutes
- 1 jalapeno, minced
- 1 small bunch cilantro, finely chopped
- 1/2 lime, juiced
- salt to taste
Microwave corn with the husk. Meanwhile, chop the jalapenos and cilantro and juice the lime over them. When the corn is finished, remove the husks and cut the kernels from the cob. Mix together in a bowl and add a little salt to taste. Cool in the refrigerator.