Spicy Butter Grilled Corn
1.
Prepare the materials and use them for later use.
2.
Use a thick-bottomed saucepan over medium heat and add vegetable oil. Use kitchen paper to remove excess water on the surface of the corn. Place it in the pan and fry for 4 to 5 minutes until the surface is colored and slightly charred.
3.
Add a small bowl of water to the pot, cover the pot and cook on medium heat for 8 to 10 minutes until the moisture is dry and the corn is fully cooked.
4.
While adding water to boil the corn, put the butter, dried chilies, and coriander leaves in a small bowl and stir well. Add a little sea salt and black pepper.
5.
When the corn is cooked through and the water in the pot is dry, pour the butter mixture on the corn and let it melt slowly.
6.
Continue to use a spoon to pour the melted butter on the corn for 30 seconds so that the corn is full of the soup.
7.
Put the corn out on a plate, sprinkle with mozzarella cheese, and squeeze a little lime juice to enjoy this invincible and delicious corn on the cob that beats KFC.
Tips:
2 pieces of sweet corn, cut off head and tail, dried chili, 1 piece of soaked hair, chopped, 5 tablespoons of butter, softened coriander leaves at room temperature, 2 tablespoons of chopped lime, half a piece of mozzarella cheese, 2 tablespoons of mozzarella cheese, chopped
(Other mild cheeses can also be substituted)
Sea salt, freshly ground black pepper, a little vegetable oil
