May 22, 2013
Bookmark and Share Email this page Email Print this page Print

Claudio Aprile’s Cob Queso Fresco

For outdoor entertaining made simple, Richmond Hiller and Origin chef Claudio Aprile recommends this five-step recipe for the most delicious grilled corn.

Ingredients

  • 4 corn on the cob, shucked, cleaned and blanched
  • 120 g queso fresco
  • 12 tbsp cilantro lime butter
  • Latino 5 spice mix (to taste)
  • 1 lime

For cilantro lime butter:

  • 1 tbsp lime juice
  • 2 tbsp Latino 5 spice mix
  • 1 bunch fresh cilantro, finely chopped
  • 2 lbs butter, softened

Latino 5 spice mix:

  • 1/4 cup cumin, toasted and ground
  • 2 tbsp dried coriander, toasted and ground
  • 1 tbsp fennel seeds, toasted and ground
  • 1 tbsp black peppercorns, toasted and ground
  • 1 1/2 tsp cloves, toasted and ground

Preparation

Cilantro lime butter

  1. Mix all ingredients well. Adjust seasoning and flavour balance as needed. Yields 4 cups.

Corn

  1. Lightly brush corn with cilantro lime butter and season with Latino 5 spice.
  2. Grill on all sides until corn is slightly charred. Baste with cilantro lime butter to moisten (Be careful of flare ups from excess butter).
  3. Transfer corn to paper towel to drain.
  4. Arrange on plate and brush with enough cilantro lime butter to give corn a sheen.  Crumble queso fresco over the corn and garnish with fresh lime.

Return to main article

Comments to the Post City Magazines website do not reflect the opinions of the company or the author of the article in question. We do not edit comments for grammar, length or clarity. Offensive comments will be removed at the discretion of Post City Magazines. To read all of our website policies, click here.

Add your comment: