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Corn | chipotle butter and feta

4 persons | Vegetables, Kamado | Vegetarian | Side dish

Prep time
15 min
Cook time
30 min
Total time
45 min

Prep time

  • Light a medium amount of charcoal and heat up your Kamado to 150 °C and place the pro set in the Kamado. Place a half-moon grid and a half-moon cast-iron grid on the grid. Then let the temperature rise to 180 °C.


Preparation

  • You start the preparation by melting the butter in a pan on the Kamado.

  • After this, cut the corn cob in half. Insert the skewers into the corn. Place the corn cobs on the cast-iron grill and cook for 15 minutes in the Kamado.

  • Finely chop 2 chipotle peppers and mix well with the melted butter.

  • Brush the corn cobs with the chipotle butter and roast for a final 5 minutes.

  • Finally, crumble the feta over the corn, coarsely chop some coriander and sprinkle it over the corn ribs.

  • Finish the dish with some salt and pepper.

 

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Ingredients

  • 4 pieces of corn
  • 50 gr butter, melted
  • 1 can of chipotle peppers in adobo
  • 1 block of feta 
  • 15 gr coriander
  • salt and pepper

Requirements

  • BBQ skewers
  • pro set
  • Cast iron grid

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