Grilled Cuban Corn – Detailed recipe cooking. 
Time: 27 мин.Difficulty: easy Amount: 9 ears of corn In 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.
Ingredients for the recipe:
- 9 ears of corn
- 110 gr. melted butter
- 1 tbsp. l paprika
- 2 tbsp. l chili pepper powder
- Salt and ground black pepper
- 1 tbsp. finely grated keso fresco cheese
- 1 bunch of coarsely chopped cilantro (remove stems)
- 2 sliced lime
Recipes with similar ingredients: corn, keso fresco cheese, paprika, chili pepper, lime, cilantro
Recipe preparation:
- Preheat the grill to a moderate heat. ears, without removing leaves, in water for 1-2 hours. Gently bend leaves from the cob without lifting them from the base, and remove stigmas.
- In a medium-sized bowl, mix the melted butter, paprika, chili powder, add more salt and pepper. Culinary brush the cobs with an oil mixture and put on a hot grill. Be careful: put the cobs so that the leaves are outside the hottest part and did not start to burn. Fry the corn with all sides until the appearance of characteristic stripes and softness, approximately 10-12 minutes
- Sprinkle grated keso fresco and cilantro. Serve with sliced lime.
