CUBAN CORN-ON-THE-COB

Cuban Corn-on-the-Cob image

Provided by Kathy D @LifeIsGoodkd

Number Of Ingredients 8

9 ears of fresh corn
8 tablespoon(s) butter, melted (1 stick)
1 tablespoon(s) paprika
2 tablespoon(s) chili powder
salt and freshly ground black pepper, to taste
1 cup(s) queso fresco, finely grated
1 bunch(es) coriander, stemmed and roughly chopped
2-3 limes, cut into wedges

Steps:

1) Soak the ears of corn, in their husks, in enough water to cover them for 1 to 2 hours. 2) Preheat a griddle to medium high heat. 3) Carefully peel back the husks on each corn cob, but leaving them attached at the base. Then remove the silk.
4) In a bowl, combine the melted butter, paprika and chilli powder. Then, season well with salt and pepper. Using a pastry brush, brush the ears of corn with this butter mixture. Then put them on the hot griddle.
5) Be careful to leave the husks off of the hottest part of the griddle rack so that they don't burn. Cook corn on all sides until they are well marked and tender - approx. 10 to 12 minutes.
Sprinkle the corn cobs with grated queso fresco and cilantro to taste. Serve them with lime wedges.