Bobby Fly makes corn cobs in the best tradition mexican street fast food. He grills them so they turned out with the taste of smoke, sprinkled with aromatic butter, sprinkles with cheese and adds a little refreshing juice lime. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one 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:
Corn
- 8 ears of corn
- 4 quarter sliced fresh limes
- Garlic oil, see recipe below.
- 1/2 tbsp. grated kotiha cheese
- 2 tbsp. l chopped chives, for decoration
Garlic oil
- 230 gr. slightly softened unsalted butter
- 8 peeled and coarsely chopped garlic cloves
- 1/4 seedless habanero pepper
- 1/4 bunch fresh chives
- Salt and freshly ground black pepper
Recipes with similar ingredients: corn, garlic, chives, lime, kotikha cheese, habanero pepper
Recipe preparation:
- Preheat the grill to a moderate temperature. Bend the leaves, not tearing them off. Remove the stigmas and wrap the ear again in the leaves. Put in a large bowl of cold water for 30 minutes. Get out and shake off excess water. Put the corn on the grill, close the lid and cook for 15-20 minutes. Free the corn from the leaves and grease garlic butter. Sprinkle with kotiha cheese and squeeze lime juice. Sprinkle with chopped chives.
- Garlic Butter: Combine Butter, Garlic, Pepper habanero and chives in a food processor and beat until smooth. Salt and pepper. The oil is ready to use.
