Eating grilled corn or Mazorca asada is a delicious treat that takes me to my childhood. It is simply one of Colombia’s favourite street foods. It is found at every “Asado” or BBQ when families gather together.
My home in Colombia was a beautiful and cosy villa outside the city of Bogota with plenty of space to have an Asado on the weekends. The corn was the star. It was grilled with some butter and salt and, although delicious, adding homemade Chiplote butter added tons of flavour and gave it that smoky Latin flavour.
Ingredients
- 6 corn on the cob, in their husks.
- 100g softened butter
- 2 tablespoons chipotle in adobo sauce.
- 4 limes
Method
- Preheat the oven to 180C.
- Peel back the corn husks and remove any strands of silk.
- Mix butter with the chipotle in adobo sauce until well combined. Set aside.
- Smother the corn with the spicy butter all over.
- Cover the cobs with the leaves and tie them with a piece of husk.
- Place the corn on the cob on a oven tray and place the tray in the oven for 30 minutes or until the corn is cooked.
- Drizzle the cooked corn with lime juice.
Tips
- Choose carefully your corn, you want the corn husks to be bright green.
- The kernels have to be soft when you touch them.
- I used “La Costeña” Chipotle in Adobo sauce.
- This corn was done in the oven, The winter months in Australia can be very cold and windy so there is no way anyone is cooking on the BBQ.
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