Grilled corn with butter, lime, and chili paste
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Corn on the cob is grilled until charred and immediately served with a dollop of herb butter, crumbled Mexican cotija cheese, and chopped fresh cilantro. These additions imbue the corn with a vibrant, tangy, Mexican-inspired flavor. To make the herb butter, simply combine butter with hot chili paste, garlic, lime juice, chopped cilantro, and cumin. A great picnic appetizer, everyone will love this corn while the meat is grilling.
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:
- 8 ears of corn, trimmed of husks and hair
- 110 g unsalted butter, softened
- 1.5 tsp chopped garlic
- Juice of 1 lime
- 1 tbsp chopped fresh cilantro + extra for serving
- 1 tablespoon rocoto pepper paste (found in the Latin American food section)
- 0.5 tsp ground cumin
- Crumbled cotija cheese, for serving
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Combine the butter, garlic, lime juice, cilantro, chili paste, and cumin in a bowl. Season with salt and pepper and mix well.
- Grill the corn, turning occasionally, until charred, 10-15 minutes. Serve topped with a dollop of herbed butter. Garnish with additional cilantro and Cotija cheese.
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