Corn with chili, lemon and butter
6 servings
30 minutes
Corn with chili, lemon, and butter is a vibrant and aromatic dish from Mexican cuisine that combines the sweetness of roasted corn, the spiciness of chili, and the fresh tang of lemon. Traditionally grilled to achieve appetizing charred notes, while butter with herbs adds richness to the flavor. This dish is often found on the streets of Mexico as street food known as elote. Served on a skewer with a generous layer of flavorful sauce and fresh lemon juice that enhances the taste nuances. Corn with chili is perfect for summer evenings, barbecues, and parties, adding fire and freshness to the meal. The aroma of this dish instantly transports you to bustling Mexican markets filled with flavors and spicy scents.
1
Remove leaves and fibers from the corn cobs. Heat the grill or barbecue strongly. Lightly spray the grate and roast the cobs for about 15 minutes, turning frequently, until the corn is tender and brown spots appear.
- Corn cobs: 6 pieces
- Vegetable oil: 1 teaspoon
2
Put the butter in a bowl and mash it with a fork. Finely chop the chili and cilantro, add to the butter along with lemon juice, and mix until smooth.
- Butter: 75 g
- Red chili pepper: 1 piece
- Coriander: 5 g
- Lemon juice: 2 teaspoons
3
When the corn is roasted, insert a special skewer into each ear and brush with sauce. Season with salt and serve with a slice of lemon to drizzle fresh juice over the corn.
- Salt: to taste
- Lemon: 1.5 piece