Title: Hot Chile-Basted Corn on the Cob
Categories: Vegetables, Chilies, Herbs
Yield: 4 Servings
6 tb Olive oil
2 tb Fresh cilantro; chopped
1 tb Tomato paste
2 tb Hot chile sauce
4 Corn on the cob;
- husks removed
Butter; to serve
Fresh cilantro leaves; to
- garnish
Whisk oil, cilantro, tomato paste, and chili sauce in a bowl.
Cut each corn cob into three sections and blanch in a pot
of boiling water for about 2 minutes. Drain, then place in
a shallow dish. Pour the marinade over the corn to coat
well. Cover and leave for 2 hours.
Grill the corn on a hot barbecue for 30 to 40 minutes,
regularly turning and brushing with the marinade. Serve
hot, topped with butter or more of the marinade. Garnish
with cilantro leaves.
