Mexican-style barbecued corn - Close To Wine
Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.closetowine.com.
Ingredients
- Corn on the cob, peeled: 4
- Butter, melted: 50 g
- Sea salt
- Freshly ground black pepper
- Sweet smoked paprika
- Pecorino Romano cheese: 80 g
- Lime, quartered: 1
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