Chef Matthew From SaSo Salsas shows us how to make SaSo’s Corn on the Cob and SaSomole.
SaSo’s Corn on the Cob:
4 freshly grilled or boiled corn cobs
1/4 to 1/2 stick of butter
2-4 tablespoons of SaSo’s Chile Pequin or Red Pepper Chipotle
salt (to taste)
black pepper (to taste)
Cotija cheese – enough to apply liberally on each cob (optional, but recommended)
Prior to cooking corn, bring butter to room temperature. Once butter is soft, add SaSo to butter and mix well. Cook corn to liking (I prefer to grill with husk on after soaked in water). While corn is still hot, use basting brush and brush corn with SaSo infused butter – coat well! Add salt, pepper and cheese. Yes, that’s what it feels like to be in love.
3-4 tablespoons SaSo’s Chile Pequin Hot Sauce (more or less depending on how HOT you like it)
half a handful of chopped fresh cilantro
1/2 Teaspoon of fresh lime juice
salt and pepper to taste One jalapeno roasted and then chopped (optional for you heat lovers)
Combine all ingredients and mash with potato masher or fork until coarse. Serve with tortilla chips.