8 green corn cobs
3 tablespoons of butter
1 lemongrass-galego, cut into eight pieces
1 tablespoon of high-quality malagueta pepper; can be more to taste (see note)
8 green corn cobs
3 tablespoons of butter
1 lemongrass-galego, cut into eight pieces
1 tablespoon of high-quality malagueta pepper; can be more to taste (see note)
1
Preheat the grill to moderate heat and ensure it's at least 10 inches away from the source of heat
Pull back the husks (without removing them) from the corn and remove any silk
Replace the husks over the corn to cook
2
When the grill is ready, cook the corn for 10-15 minutes, turning occasionally
Once the kernels start to brown, remove the husks
Cover the corn with a layer of butter and let it cook, turning occasionally, until the kernels are well toasted, which takes about 5-10 minutes
3
Squeeze lemongrass-galego juice over the corn, sprinkle with malagueta pepper, and serve immediately.
