This corn is served with butter, which has fantastic taste thanks to balanced pungency and barely perceptible notes of lime. So that the cobs do not burn out outside before prepare inside, you can pre-soak them in water, not taking off leaf-shaped wrappers.
Recipe author – Chef Mark Murphy
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Time: one 0 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 ears of corn in leaf covers
- 1 tbsp. butter, room temperature
- 1 tbsp. l chili powder
- 1 tsp cayenne pepper
- 3 lime juice
- 1 tbsp. feta cheese
Recipes with similar ingredients: corn, lime juice, feta cheese, ground cayenne pepper, chili seasoning
Recipe preparation:
- Heat the grill to a moderate to high temperature. Toast corn right in leaf-like wrappers until they start getting dark, about 3 minutes on each side.
- In a bowl, mix the butter with cayenne chili powder pepper, lime juice, a little salt and black pepper.
- Unscrew the leaf-shaped wrappers, leaving them at the end of the ears, so that it is convenient for them to hold corn during meals. Grate maize butter with chili and lime. Sprinkle with cheese.
