Photo: Cuban Corn Recipe
Ingredients
- 9 ears corn
- 8 tablespoons (1 stick) butter, melted
- 1 tablespoon paprika
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1 cup queso fresco, finely grated
- 1 bunch cilantro, stemmed and roughly chopped
- 2 limes, cut into wedges
Directions
Soak corn, in its husk, in water for 1 to 2 hours.
Preheat grill to medium-high.
Carefully peel back the husks leaving them attached at the base and remove the silk.
In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
Sprinkle with grated queso fresco and cilantro and serve with lime wedges.
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By m11andrade
Missouri
on August 06, 2009
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Another great, easy and inexpensive recipe from Dave Lieberman. My 3 sons loved this and so did I!!
By letter4tanya_58...
Maumee, OH
on July 05, 2009
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I found this recipe a few years ago and finally tried it. We've prepared it for at least 5 different bbqs and everyone loves it. has a little kick to it. I do it a little differently. I maybe soak the corn out of the husks for an hr if that. Then i put the sauce on and put probably 3 corns in foil and wrap it up and just package all the corn the same way and put it on the grill for about 30-45 minutes. We tried taking it off after 10 minutes and it wasn't done (maybe it has something to do with the foil,husks or soaking?. We take corn off the grill and I cut the corn off the cub. Put a small bowl upside down in a larger bowl. The small bowl has to have a small base to rest the corn on it and then just take a knife and slice the corn off and then it's already in your serving bowl. Nice trick i learned from Rachel Ray. You may want to wait a bit because the corn is hot. Then I add lime and the change we do is we didn't find the cheese and we shred CHIPOTLE VERMONT WHITE CHEDDER cheese on top and mix it all. The brand is Private selection and we've only been able to get it in one grocery store. it's DELICIOUS! so easy and makes a lot of people happy.
By giraola
Miami, FL
on July 14, 2008
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This is very good but definitely is not a Cuban recipe. My best guess is Mexican. What is the purpose of leaving the husks?
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