Cuban-Style Grilled Corn

Votes: 2

Time: 27 min.
Complexity: easily
Quantity: 9 ears of corn

Cuban-Style Grilled Corn - A Detailed Recipe.

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:

9 ears of corn
110 g melted butter
1 tbsp paprika
2 tbsp chili pepper powder
Salt and ground black pepper
1 tbsp. finely grated queso fresco cheese
1 bunch coarsely chopped cilantro (stems removed)
2 limes, sliced into wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, queso fresco cheese, paprika, chili pepper, lime, cilantro

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.

Soak the cobs, without removing the leaves, in water for 1-2 hours. Carefully bend the leaves back from the cob, without tearing them from the base, and remove the stigmas.
In a medium bowl, combine melted butter, paprika, chili powder, and generously season with salt and pepper. Brush the cobs with the oil mixture and place them on a hot grill.

Be careful to place the corn cobs so the husks are away from the hottest part and don't start burning. Grill the corn on all sides until it's crisp and tender, about 10-12 minutes.