Grilled corn three ways

Grilled corn three ways

Maiz a la parrilla tres formas

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Grilled corn South American–style looks and tastes fabulous. You can serve it simply on its own, or choose one of the toppings below for an additional burst of flavour — these are quick and easy to prepare and are sprinkled or smeared over the hot corn cobs when they come off the grill — delicious!

Ingredients

Quantity Ingredient
8 cobs sweet corn, husks on
80g butter, at room temperature

Spiced topping

Quantity Ingredient
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt

Chilli and lime butter

Quantity Ingredient
120g butter, softened
1/2 teaspoon dried chilli flakes
1 lime, finely zested

Cheese topping

Quantity Ingredient
120g queso fresco cheese, finely grated, (see note)

Method

  1. To grill the corn, peel back the corn husks, leaving them attached at the base, then remove and discard the stringy silk.
  2. Wrap the corn cobs back into the husks and soak in cold water for 15 minutes. This helps to prevent the husks from catching fire. Drain and squeeze out any excess water.
  3. Peel back the husks, smear the corn with butter and season with sea salt. Re-cover in the husks.
  4. Preheat a charcoal or gas barbecue grill to medium–high. Cook the corn for 10–15 minutes, turning occasionally, until the corn cobs are beginning to char slightly. At this stage you can make any of the following flavourings if you wish.
  5. To make the spiced flavouring, combine all of the spiced topping ingredients in a bowl.
  6. To make the chilli and lime butter, combine all of the ingredients in a bowl.
  7. Peel back the husks and grill the cobs for a further 10 minutes, turning occasionally, until lightly charred. Serve the corn cobs hot on their own or sprinkle with the cheese or smear your preferred flavourings over the hot cobs before serving.

Note

  • Queso fresco, or ‘fresh cheese’, is a firm white South American cheese made from cow’s milk or a combination of cow’s and goat’s milk. Substitute goat’s cheese if unavailable.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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