4. Second Roast — Naked & Flavored
Peel back or remove the husks. Brush the kernels with a mix of butter, olive oil, paprika, cumin, and salt. Return to the grill for 3–4 minutes, turning to achieve even char marks.
5. Serve & Garnish
Transfer to a platter. Sprinkle with extra salt, squeeze over fresh lime, and — if desired — shower with cheese and coriander. Serve immediately while hot and fragrant.
💡 Chef’s Notes
- Flavor Variations: Swap paprika for chili powder for a spicier kick, or add a touch of honey to the butter for a sweet-smoky glaze.
- Presentation Tip: Serve on rustic wooden boards with lime wedges for a street-market feel, or plate individually with microgreens for a fine-dining twist.
- Pairing: Perfect with a chilled glass of mint lemonade or a crisp Sauvignon Blanc.
4. Second Roast — Naked & Flavored
Peel back or remove the husks. Brush the kernels with a mix of butter, olive oil, paprika, cumin, and salt. Return to the grill for 3–4 minutes, turning to achieve even char marks.
5. Serve & Garnish
Transfer to a platter. Sprinkle with extra salt, squeeze over fresh lime, and — if desired — shower with cheese and coriander. Serve immediately while hot and fragrant.
💡 Chef’s Notes
- Flavor Variations: Swap paprika for chili powder for a spicier kick, or add a touch of honey to the butter for a sweet-smoky glaze.
- Presentation Tip: Serve on rustic wooden boards with lime wedges for a street-market feel, or plate individually with microgreens for a fine-dining twist.
- Pairing: Perfect with a chilled glass of mint lemonade or a crisp Sauvignon Blanc.
