Roasted corn with Aleppo pepper and lime zest
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Chef Mark Murphy's quick and easy recipe for corn on the cob. When grilling corn, don't remove the husks; just open the cob and use the husks to create a handle for easy holding while grilling and serving. The corn should be charred in places, which will enhance its flavor. Serve the grilled corn brushed with butter and sprinkled with a mixture of grated Parmesan, lime zest, and Aleppo pepper. Unlike cayenne or other chili peppers, Aleppo pepper has a moderately hot and richer flavor, effectively replacing several seasonings, and it really shines against the creaminess of the butter and cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 ears of corn
- 2 tablespoons dried Aleppo pepper flakes
- Grated zest of 4 limes
- 1 cup grated Parmesan (about 60 g)
- Melted butter to grease the corn
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Remove the husks from the corn, but don't tear them off. Instead, form a handle for the cob; remove the hairs.
- Combine the Aleppo pepper, lime zest, and cheese in a bowl. Season the mixture with salt and pepper to taste.
Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Brush with melted butter and sprinkle with the cheese mixture.
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