Ingrendiencie
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4 Corn on the cob, peeled
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50 g Butter, melted
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Sea salt
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Freshly ground black pepper
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Sweet smoked paprika
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80 g Pecorino Romano cheese
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1 Lime, quartered
Popis
Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.
Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
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