Grilled corn on the cob will become even tastier and nourishing, if you serve it with toppings. For example, cook specially for her lime butter. It will give the corn a rich creamy taste and citrus freshness. Such a combination to you certainly have to like it. Top with grated cheese and a fragrant mixture of spices. Apply topping on corn when the cobs will be still hot so that the butter and cheese melt well on their surface. And so that the corn is grilled, especially if she is not young, she should be fried directly in the husk, inside of which grains will be steamed. Do not forget to pre-soak in ears of water so that the husk does not burn. Share with friends: 
Time: 2 hours. 10 min. Difficulty: medium Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Corn
- 12 ears of fresh corn in husk
- 220 gr butter at room temperature
- 3 limes, grated zest
- 1 bunch of fresh chervil chopped
- 220 gr keso fresco cheese, finely grated
- 1/4 Art. seasoning with pepper ancho, recipe see below, or cayenne pepper
Ancho anchovy seasoning
- 3 peppers anchovies, peeled and torn to pieces
- 1/4 Art. chili powder
- 2 tbsp. l ground coriander
- 1 tbsp. l ground zira
- 2 tsp sweet paprika
- 1 tbsp. l dried oregano
- 1 tbsp. l garlic powder
- 1/4 tsp ground cinnamon
Recipes with similar ingredients: corn, butter, lime, chervil, keso fresco cheese, ancho pepper, chili seasoning, coriander, cumin, paprika, oregano, garlic powder, cinnamon
Recipe preparation:
- Soak the corn in a large container with water for 1 hour. Prepare the grill. Put soaked cobs on a hot grill and fry for 30-40 minutes, often turning over. Corn will be ready when it becomes soft to the touch when you click on it.
- While the corn is being fried, prepare lime butter: B put a small bowl of butter, lime zest, chervil, salt and pepper to taste. Mix well and put on a large a plate. Sprinkle keso fresco on another plate.
- Put the corn off the grill and gently push the husk back (she will be hot). Remove the corn stigmas and tie the husk in knot so you can hold on to it like a pen. Roll cobs in a plate with lime oil and then roll in keso cheese fresco, sprinkle seasoning with anchovies. Put on a large dish and serve immediately.
Ancho pepper seasoning:
Sauté the ancho peppers in a dry skillet until cooked. the appearance of aroma, shaking the pan so that the pepper does not burn. Put the pepper in the spice mill and grind it to a state powder. Add the remaining ingredients and grind again to mix all.
