Cuban Corn

1. 1

   Soak corn, in its husk, in water for 1 to 2 hours.

2. 2

   Preheat grill to medium-high.

3. 3

   Carefully peel back the husks leaving them attached at the base and remove the silk.

4. 4

   In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper.

5. 5

   Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.

6. 6

   Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn.

7. 7

   Grill corn on all sides until well marked and tender, about 10 to 12 minutes.

8. 8

   Sprinkle with grated queso fresco and cilantro and serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.