GRILLED CORN WITH MULTICOLOR BUTTER!
INGREDIENTS
Today we’re sharing a new recipe: Easy, delicious, and perfect for summer!
Ingredients:
– 6 Corn on the cob
– 1 Stick of butter
– Thyme, Rosemary, Basil, and Bay leaves
– Red and green chili peppers
– Spicy chili peppers
STEP BY STEP
First things first, light up the Kamado Argentino as usual and heat it to 230°C. Once the equipment is fully stabilized, close the air intake to lower the temperature to 100°C.
If possible, boil the corn on the cob for 3 minutes to soften them, which will enhance their color and hydrate them.
If using a Kamado Porteño, Asador Criollo, or GAC, place the corn on the cob in the farthest spots from the coals to cook them gradually, turning them every 5 minutes, four times.
Preparing the butter:
Mash the butter with a fork to soften it, then add finely chopped chili peppers. Season with salt and pepper to taste.
For the herbs, repeat the process: chop, season with salt and pepper, and mix everything together.
If you have a brush, paint the corn on the cob with the flavored butters. Otherwise, spread the butter using a fork.