Sides
Choclo Asado con Manteca y Queso
Ingredients
- - 4 ears of corn, husks removed
- - 60 g (4 tbsp) butter, softened
- - 80 g (3/4 cup) crumbled queso de rallar or salty grating cheese
- - 1/2 tsp sweet paprika
- - Salt, to taste
- - Lime wedges, to serve
Method
- Grill the corn over medium-high heat, turning frequently, for 12-15 minutes until charred in spots and tender.
- Brush generously with softened butter as soon as it comes off the grill.
- Sprinkle with crumbled cheese and paprika.
- Season with salt and serve with lime wedges.
Introduction: Grilled corn on the cob, finished with butter and crumbled cheese, is a simple side rooted in the Andean and northern Argentine tradition of maize cultivation, now a common addition to asados and street fairs across the country.
Cultural Background: Grilled corn on the cob, finished with butter and crumbled cheese, is a simple side rooted in the Andean and northern Argentine tradition of maize cultivation, now a common addition to asados and street fairs across the country.
Tips: Soaking corn in its husk in water for 10 minutes before grilling helps steam it through without burning. Use a hard, salty cheese that crumbles well rather than a soft melting cheese.
Variations: Add a pinch of chilli powder or a drizzle of chimichurri for extra flavour.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Use a plant-based butter and a dairy-free grating cheese alternative.
Storage: Best eaten fresh; can be refrigerated up to 1 day.
Reheating: Reheat briefly on the grill or in a hot pan; avoid overcooking as it toughens the kernels.
Nutrition: Per serving: 210 kcal, 6 g protein, 13 g fat, 20 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I make this without a grill? A: Yes – boil or steam the corn until tender, then char briefly in a hot dry pan before buttering and topping.
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