Naked corn on the cob…not!

Irisa Raina 9


The reason I reduce so many of my sauce’s, marinades, spreads etc., is when you cook down something that starts out liquidly, the flavors intensifies.
Sometimes I’ll make a big ol’ batch of the marinade and portion it out and freeze it.
If you are not going to use this for the corn do not add the butter.
If you don’t want to reduce this marinade, freeze it…and use it for another recipe but marinade the corn for a longer time. I’ve use this is Mexican soups, stews, taco’s etc…and as I always say let your imagination run wild.
I served this corn with grilled strip steak and mashed taters.

★★★★★ 1 vote
Yields about 10 tablespoons
5 Min
30 Min


4 ears of corn
2 – 12 ounce cans seagram’s ginger ale
1 – 7 & ¾ can el pato tomato sauce
1 tablespoon turbinado sugar
½ teaspoon sea salt
1 tablespoon chipotle pepper seasoning
1 stick un-salted butter softened
if you can’t find the chipotle seasoning, you can use chipotle pepper or cayenne pepper.
the tomato sauce can be found at most grocery stores now.


1Mix the ginger ale, tomato sauce, sugar, salt and Chipotle pepper in a bowl and mix to dissolve the sugar.
2Clean the corn, and place them in a large zip lock baggie, carefully pour this mixture over the corn and refrigerate for at least 2 ~ 3 hours “…… * see note *
3After that time poke a hole in the corner of the bag and carefully put the marinade in a pot.
4Return the corn to the refrigerator till you are ready to cook them.
5Cook the marinade on a rather high heat, till it is reduced to less than 1 cup.
6If it starts to bubble up to the top of the pot, stir it with a whisk or heat safe spoon.
7Once the sauce has reduced let this mixture get cold and mix this with the butter and set aside, if you are using it later put this in the refrigerator.
8Make sure the mixture is "not" warm; you don’t want to melt the butter.
9At this point you can grille the corn for about 10 minutes, depending on how small or large your corn is.
10Slather “ I just love that word “ the spread on the corn and enjoy.

About this Recipe

Course/Dish: Vegetables, Marinades, Spreads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids