Grilled corn in butter with chili, lime and cheese
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This corn is served with butter, which has a fantastic flavor thanks to its balanced spiciness and subtle hints of lime. To prevent the cobs from burning on the outside before they're cooked through, you can soak them in water beforehand, leaving the leaf-like husks on.
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:
- 6 corn cobs, in the covering leaves
- 1 cup butter, room temperature
- 1 tbsp chili powder
- 1 teaspoon cayenne pepper
- Juice from 3 limes
- 1 cup feta cheese
We recommend
Recipes with similar ingredients: corn, lime juice, feta cheese, ground cayenne pepper, chili seasoning
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat. Grill the corn directly in the husks until they begin to darken, about 3 minutes per side.
- In a bowl, mix the butter with chili powder, cayenne pepper, lime juice, a little salt and black pepper.
- Peel back the leaf-shaped husks, leaving them at the end of the cob for easy handling while eating. Rub the corn with chili-lime oil. Sprinkle with cheese.
Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.
Categories:
Recipe collections
Similar recipes
