8 spears of corn, husks removed
2 limes, juiced
2 teaspoons smoked paprika
1/4 cup Ricotta Salata
Few sprigs of cilantro, leaves removed
- Preheat your barbecue to medium high.
- Place the spears on the grill and close it. Flip once char marks appear and the corn is bright yellow. It should be around ten minutes per side.
- Once the corn is cooked through, remove it from the grill. While it is still hot, rub butter all over the corn. How much butter is up to you!
- Pour the lime juice all over the corn. Next, sprinkle the paprika, and finally garnish with the cheese and cilantro leaves. Serve hot and enjoy!
Ricotta Salata is not the only cheese that works here. Feel free to try it with Jack, Queso Fresco, or any other personal favourites!
Check out more of these delicious recipes at www.thegarlicpad.com