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| (Vegan Corn on the Cob/Mexican Style) |
**Ingredients**
-6 ears of corn on cob
(it's hard to find Non-GMO corn now so try to buy from a local grower. Corn is best between the months of August to September. If not... Use store bought corn)
**Glaze Ingredients**
-Olive Oil
-2 Freshly Squeezed Limes (with pulp!)
-Chili Powder
-Crushed Red Pepper
-Ground Cumin
-Oregano Leaves (fine chopped)
-Garlic Powder
-Onion Powder
-Paprika
-Cayenne Pepper
-Minced Garlic (1 garlic clove for fresh crushed)
--Taco Seasoning Packet - less than 1/4 - to taste (Can substitute any ingredients needed for the glaze if it's in the taco seasoning mix!)
**Instructions**
1) Pre-heat oven to 420
2) Peel/Husk/Clean Corn (use cold water)
3) Break each cob in 1/2 with hands (optional - fits in pan better & easier to eat)
4) Grab a deep dish pan (size 13x10 or so with 2 inch lip around the sides)
5) Cover the bottom of the pan with a light layer of olive oil
6) Add corn to pan & roll around in olive oil
**Glaze Instuructions**
1) Squeeze 2 Limes (keep the pulp!)
2) Add all of the needed spices to the lime juice (about two pinches of each to taste)
3) Add olive oil to the glaze mixture (about 2 TSP - use more if mix is too spicy)
4) When glaze mixture is to the desired taste use a small spoon to start drizzling 1/2 of the glaze mix to the top of each ear of corn.
Place in the oven (at 420) for 15 minutes. Take out after 15 minutes to flip the corn & add more glaze. Roll the corn around. Place each ear up with the brown side showing. Add the last 1/2 of the glaze mixture to the tops. Put back in the oven for another 15 minutes. When done - Enjoy! 😋