|35 min||5 min||8|
|6 medium ear||Sweet yellow corn|
|1 pepper||Ancho, poblano, pepper (or chilaca chili pepper/fresh pasilla chile)|
|1 medium pepper(s)||Red bell pepper (or orange)|
|142 gm||Cotija cheese, Cacique (or feta cheese)|
|1/4 cup||Butter, vegan (or regular butter)|
|2 whole lime(s)||Lime juice (fresh)|
|1/2 tsp||Sea salt|
Be sure to keep the grilling time of the corn to a al dente.
The longer they’re on the fire the more the starches in the cobs caramelize, creating a sticky mess without much flavor.
Try this in half of an avocado, as a topping for grilled fish, have it with scrambled eggs, or add in black beans for a vegetarian main.