Corn with chipotle butter and feta

4 persons | Vegetables, Kamado | Vegetarian | Side dish

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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