Grilled Corn on the Cob
The Quirky Foodster Team
Ingredients
- Corn cobs, husked — 4
- Butter, softened — 3 tbsp
- Grated hard cheese — 60 g (2.1 oz)
- Chile powder — a pinch
- Lime, cut into wedges — 1
Method
- Grill the corn cobs over hot coals or a hot grill, turning occasionally, for 12-15 minutes, until lightly charred and tender.
- Brush generously with softened butter.
- Sprinkle with grated cheese and a dusting of chile powder.
- Serve hot with a wedge of lime for squeezing over.
Introduction: Corn on the cob grilled over open coals and dressed with a savoury topping, a favourite street snack across colonial and modern Latin America alike.
Cultural Background: Maize was the foundational crop of the Americas long before European arrival, and grilled corn dressed with cheese and spice became one of the most enduring and widely enjoyed street foods to bridge indigenous and colonial-era ingredients.
Tips: Turn the corn regularly for even charring on all sides.
Variations: A dollop of thick cream or yogurt can be spread on before the cheese for extra richness.
Nutrition: Approx. 240 kcal per serving.
FAQs:
Q: Is corn native to the Americas?
A: Yes, maize was domesticated in Mesoamerica thousands of years before European contact and remained the foundational crop throughout the colonial period.
Q: What cheese is typically used?
A: A dry, crumbly cheese suited to grating works especially well, though any firm hard cheese is a reasonable substitute.
- Corn cobs, husked — 4
- Butter, softened — 3 tbsp
- Grated hard cheese — 60 g (2.1 oz)
- Chile powder — a pinch
- Lime, cut into wedges — 1
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