Ingredients
Main ingredients
- 8 corncobs
- 20 ml of olive oil
- salt, pepper
For the butter
- 115 g of butter
- 5 sprigs of fresh cilantro
- 3 cloves of garlic
- 1 lime
- zest of 1 lime
- ½ teaspoon of ground chili
- a pinch of chipotle or smoked paprika
- salt and pepper
Sweet corncob
Make your corncobs into a dessert. Cost them in bitter, boil them, and when they are ready, add more butter and coat them in a mixture of sugar and cinnamon.IN THE KITCHEN
- For the butter: Wash and finely chop the cilantro leaves, peel the garlic and chop finely. Mix the butter at ambient
temperature with the cilantro in a bowl with the garlic, lime zest, chili and paprika, add salt and pepper to taste and
set aside. - For the corncobs: Peel back the outer leaves leaving them attached to the base of the corncob without removing the internal ones. Remove the small filament, rinse the
corncob and dry with kitchen paper. - Coat the corncobs with the oil and add salt and pepper.
ON THE BARBECUE
- Heat the barbecue to 550ºF. Place the corncobs on the GRILL TILES. Close the barbecue and cook for 12-15
minutes, turning them over a couple of times while cooking. Take them out of the barbecue and coat them lightly
with butter. - Serve immediately with the rest of the butter, and the lime cut into quarters.
