Spanish "Rice" & Corn-on-Cob

Corn on the cob (COB) is my preferred type of consuming corn. My least and never do is canned corn. My favorite method of COB is on the grill. But, chose my 2nd fav- baked- in the husk. 98% of the cooking my corn is in the husk. 
I was planning on making Spanish rice, so decided to make my COB with Spanish seasoning.

Ingredientes para el maiz en la mazorca:

• COB (corn on cob)- 6
• avocado oil
• pepper
• garlic
• cumin
• chili power
• enchilada sauce
• taco sauce

Smother COB with avocado oil and garlic. Bake for 25 minutes at 425. Take out and peel husk down, then tie (for fun). Add seasoning. I mixed mine up. Something different on each, cuz that is how I roll! Bake for another 5-10 minutes at 475. Let cool a bit & serve it up!

Ingredientes para el arroz espanol:

• used couscous instead (twisting it up!) 1 cup
• water 1/2 - 3/4 cup
  
• enchilada sauce - 1 can
  
• green bell pepper
  
• onion
  
• diced tomatoes
  
• 2 cans of green chiles
  
• 1-2 garlic cloves
  
• 2 tsp chili power
• 1-2 tsp cumin
• 1-2 tsp pepper
• 1-2 tbsp of cilantro

Cook couscous to instructions. I cooked it in part sauce and water. Saute garlic and onions. Add grren pepper and saute for several minutes. Add tomatoes and green chilies, then add spices. Mix it up and simmer for several minutes. Taste test and add more seasoning if you prefer. Serve it up!

Disfruta tu comida! = Enjoy your food!