Corn on the Cob Latino Recipe

Corn on the Cob Latino Recipe

How To Make Corn on the Cob Latino

Enjoy a flavorful bite of this baked Corn on the Cob Latino recipe which covers the corn in banana leaves, submerged in a delicious sauce and spice blend.

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • ½cupfresh orange juice
  • 4limes,juiced
  • 1lemon,juiced
  • 1aji pepper,seeded
  • 1tspsea salt
  • ¼tspblack pepper,ground
  • 4clovesgarlic,minced
  • ½tspcinnamon,ground
  • 6tbspmargarine
  • 4banana leaves,or as needed
  • 8ears corn on the cob,husks and silk removed


  1. Preheat the oven to 350 degrees F.

  2. Blend the orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender for about 30 seconds, until the pepper and garlic are very finely chopped.

  3. Add the margarine and blend for 30 seconds to 1 minute until smooth.

  4. Line a large baking sheet with aluminum foil; lay banana leaves onto the foil.

  5. Place the ears of corn on the banana leaves and spread the margarine mixture evenly over the corn.

  6. Wrap the foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.

  7. Bake in the preheated oven for 1½ hours, until the corn is tender and flavors have blended.

  8. Unwrap and serve.


  • Calories: 306.43kcal
  • Fat: 12.25g
  • Saturated Fat: 3.33g
  • Trans Fat: 1.56g
  • Monounsaturated Fat: 5.12g
  • Polyunsaturated Fat: 3.25g
  • Carbohydrates: 52.41g
  • Fiber: 3.06g
  • Sugar: 9.49g
  • Protein: 5.77g
  • Cholesterol: 5.84mg
  • Sodium: 335.32mg
  • Calcium: 28.58mg
  • Potassium: 676.73mg
  • Iron: 1.41mg
  • Vitamin A: 40.27µg
  • Vitamin C: 45.40mg
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