Photo: Corn With Chile-Lime Butter Recipe
Ingredients
- 1 stick unsalted butter, softened
- 1 1/2 teaspoons minced garlic
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro, plus more for topping
- 1 tablespoon rocoto chile paste (available in jars at Latin markets)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 8 ears corn, husks and silk removed
- Crumbled cotija cheese, for topping
Directions
Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
Photograph by Kang Kim
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By murray.family
on September 11, 2012
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Amazing, Amazing, Amazing. Sometimes I substitute the Mexican Chili paste for Asian Chili Paste/Oil & Feta for the Cojita cheese just because I always have those items on hand but it is great either way. We wrap our corn in foil with a little of the butter and bbq. Then we serve with more of the butter and the cheese. People always look at us like we are crazy and ask what we did to their corn. But it is always the first item gone at our BBQ's and the most requested recipe from any of my dinner guests.
By sandraelaine1975
houston tx
on June 29, 2012
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MMMM...MMMM...MMMMMMMMMMMMM
By kkayla 01
Thousand Oaks, 43
on August 15, 2011
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The way this is made in California is butter, mayo, pico de gallo (dry spice sprinkled along w/ parmesean cheese. This si SSOOOO good!
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