Este milho assado na grelha é a definição de um acompanhamento de verão simples e cheio de sabor. Cozinhar o milho num embrulho de papel de alumínio é uma técnica infalível que o cozinha a vapor nos seus próprios sucos, enquanto a manteiga derretida se infunde com o picante do jalapenho e o aroma das ervas frescas, garantindo que cada grão fica suculento e delicioso.

Ingredientes

  • 1 pimenta jalapeno, finamente picada
  • 2 espigas de milho, sem casca
  • 1 colher de sopa de manteiga
  • 1 colher de chá de tempero Cajun
  • 6 folhas de manjericão fresco
  • 1 cebolinha, finamente picada

Preparação

  1. Em um pedaço de folha de estanho, adicione o milho e cubra com manteiga, jalapeno, manjericão, cebolinha e temperos.
  2. Embrulhar.
  3. Grelhe em fogo médio 20-25 minutos. Sirva bem quente.

For our friends who love a summer barbecue, here’s the English version of this recipe.

Spicy Grilled Corn

Grilled corn on the cob is a quintessential part of any summer cookout, and this recipe takes it to the next level. By cooking the corn inside a foil packet, you steam it to juicy perfection while infusing it with a fantastic combination of flavours. The butter melts into every kernel, carrying with it the fresh heat of jalapeño, the savoury kick of Cajun spice, and the sweet aroma of fresh basil.

This method is incredibly simple and forgiving, making it perfect for a relaxed barbecue. The foil packet traps all the moisture and flavour, ensuring the corn doesn’t dry out on the grill. It’s a fantastic hands-off side dish that you can prepare ahead of time and simply throw on the grill when you’re ready.

Don’t be afraid to experiment with the flavours. For a zesty finish, add a squeeze of fresh lime juice just before serving. You could also crumble some feta or cotija cheese over the hot corn for a creamy, salty contrast. This recipe is a perfect base for your own creativity.

Ingredients

  • 1 jalapeño pepper, finely chopped
  • 2 ears of corn, husked
  • 1 tbsp butter
  • 1 tsp Cajun seasoning
  • 6 fresh basil leaves
  • 1 spring onion, finely chopped

Method

  1. On a piece of tin foil, add the corn and top it with the butter, jalapeño, basil, spring onion, and seasoning.
  2. Wrap it up to create a sealed packet.
  3. Grill over a medium heat for 20-25 minutes. Serve hot.