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Lima, Peru  |  Monday 01 December 2008 20:00  |  | 

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Food / Recipes

Choclo a la Parrilla / Grilled Fresh Corn

 
Average


Ingredients
  6 Peruvian fresh corn with silk removed but not husk
1 cup Basil Minced
¾ cup softened butter
2 tsp. Hungarian paprika (or Ají Panca if you like it spicy)
salt and pepper

Preparation
Mix together the butter, basil and spices. Peel back the husks and coat each kernel well with the butter mixture. Close the husks back up and then roll very tightly with aluminum foil or banana leaves and string. Place on grill over medium heat for 45 minutes to an hour-or until kernels are soft- turning occasionally.

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