Cuban Corn

Name: Cuban Corn
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

8 ingredients

8 steps

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

1

Soak corn, in its husk, in water for 1 to 2 hours.
2

Preheat grill to medium-high.
3

Carefully peel back the husks leaving them attached at the base and remove the silk.
4

In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper.
5

Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
6

Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn.
7

Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
8

Sprinkle with grated queso fresco and cilantro and serve with lime wedges.