CUBAN CORN

Cuban Corn image

Provided by Dave Lieberman

Time 2h27m

Yield 9 ears of corn

Number Of Ingredients 8

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

Steps:

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.