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Ingredients
- 4 ears corn, in husk
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon lime zest
- 1 tablespoons lime juice
- 2 fresh red chillies
- (2 x dried red chillies for back-up)
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup crumbled queso fresco
- chopped cilantro, garnish (optional)
- lime wedges, extra garnish (optional)
Details
Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from cbs.com
Preparation
Step 1
On a hot grill toast chillies for 30-40 seconds on each side until toasted and fragrant. Remove from grill and finely chop up.
In a small bowl, combine butter, lime zest and juice, toasted/chopped chili, garlic and salt and pepper and set aside.
Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
Adjust grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). When ready to serve, peel back husks and top with crumbled queso fresco. Serve immediately.
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