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Grilled Corn on the Cob with Lime Butter

Grilled Corn on the Cob with Lime Butter
PREP TIME
30 min
COOK TIME
40 min
YIELDS
12 servings

Add a little Mexican flair to this classic summer side with the taste of lime, a homemade Ancho Chile Rub and queso fresco cheese.

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Ingredients

Corn

12
ears fresh corn, unshucked
½
lb(s) (2 sticks) unsalted butter, room temperature
3
limes, zest finely grated
1
bunch fresh chervil, chopped
Salt and freshly ground black pepper
½
lb(s) queso fresco, finely grated
¼
cup Ancho Chile Rub, recipe follows, or cayenne pepper

Ancho Chile Rub

3
ancho chiles, seeded and hand-torn into pieces
¼
cup chili powder
2
Tbsp ground coriander
1
Tbsp ground cumin
2
tsp sweet paprika
1
Tbsp dried oregano
1
Tbsp garlic powder
¼
tsp ground cinnamon
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Directions

Step 1

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

Step 2

While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.

Step 3

Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.

Step 4

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

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