Mr January
Mark Aniol
Hello, I'm Mark from Watermark Boards. I am a father to two young adults and a husband to the most amazing woman in the world. We live in the countryside near Paris, Ontario. My shop operates out of a refurbished barn.
Ever since I was a young man, I have always had a passion for working with my hands. It was something that came naturally to me. I enjoy the challenge of creating new things and witnessing our projects come to life.
I have been running my own contracting company for over 24 years, and Watermark Boards started as a hobby just four years ago. I never could have imagined that it would evolve into something in such high demand. The best part is when our projects are completed, and people refer to them as pieces of art. My advice to everyone is to pursue what you love, as it is what makes life truly worth living.
For all your custom woodworking, CNC, and laser engraving needs, feel free to reach out to Watermark Boards.
You can also check us out on Instagram at @watermarkboards.
MEXICAN STREET CORN ON THE COB
Ingredients:
• Corn cobs (still in husks)
• Butter
• Salt and pepper
• Strode's Tropical spice or Chili powder
• Spicy Chipotle or Sour Cream
• Parmesan cheese
• Cilantro or parsley
• Lime
Instructions:
• Prep the corn cobs by removing any loose excess husks. Place the cobs in a large pot or pan and cover them completely with water. If they float, make sure to turn them. Soak the corn cobs for 30 minutes to 1 hour. After soaking, drain the water and discard any loose husks.
• Preheat the barbecue to medium-low heat, approximately 300°F (150°C).
• Grill the corn cobs, with their husks on, over medium-low to low heat for about 30 minutes. Turn the cobs occasionally during grilling. Use tongs to remove any husks that become loose or fall off.
• Take the grilled corn off the barbecue and place it on a pan or platter.
• Allow the corn to cool slightly. Then, peel off the husks. Alternatively, you can keep the husks on the cob by pulling them all the way back and tying them with cooking twine.
• Brush or roll each corn cob with melted butter.
• Season each cob with salt and pepper to taste.
• Sprinkle a pinch of Strode's Tropical spice or chili powder over each cob for added flavor.
• Optionally, add a dollop of sour cream on top or my fav Spicy Chipotle if you prefer that spicy kick.
• Generously sprinkle grated Parmesan cheese over each cob.
• Garnish with fresh chopped cilantro or parsley for a burst of freshness.
• Squeeze a little lime juice over the top of each cob to add a tangy twist.
• Serve and enjoy this delicious Mexican street corn on the cob!
