Grilled corn on the cob with garlic butter, fresh lime and cheese

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Bobby Flay prepares corn on the cob in the best traditions of Mexican street food. fast foodHe grills them for a smoky flavor, drizzles them with flavorful butter, tops them with cheese, and adds a refreshing squeeze of lime juice.

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.

Ingredients for the recipe:

Corn

8 ears corn
4 fresh limes, quartered
Garlic oil, see recipe below
1/2 tbsp. grated cotija cheese
2 tablespoons chopped chives, for garnish

Garlic oil

230 g slightly softened unsalted butter
8 cloves of garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, garlic, chives, lime, Cotija cheese, Habañero pepper

Cooking the dish according to the recipe:

Preheat grill to medium heat.

Bend back the leaves without tearing them. Remove the silks and wrap the cob in the leaves again. Place in a large bowl of cold water for 30 minutes.

Remove and shake off excess water. Place the corn on the grill, close the lid, and cook for 15-20 minutes.

Remove the husks from the corn and brush with garlic oil. Sprinkle with cotija cheese and squeeze in lime juice. Sprinkle with chopped chives.
Garlic oil:

Combine the butter, garlic, habanero pepper, and chives in a food processor and blend until smooth. Season with salt and pepper. The butter is ready to use.

Categories:

recipe / Summer dishes / Picnic / Grill, barbecue / Grilled vegetables and fruits / Appetizers / Vegetable appetizers / / American cuisine / Bobby Flay