Grilled Corn on the Cob with Lime Butter

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Picture of Grilled Corn on the Cob with Lime Butter Recipe Photo: Grilled Corn on the Cob with Lime Butter Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 10 min
Prep
30 min
Inactive
1 hr 0 min
Cook
40 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

  • 12 ears fresh corn, unshucked
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 3 limes, zest finely grated
  • 1 bunch fresh chervil, chopped
  • Salt and freshly ground black pepper
  • 1/2 pound queso fresco, finely grated
  • 1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper

Directions

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.

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.

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.

For the Ancho Chile Rub:

For the spice rub: 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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Newest Ratings and Reviews

Read all 7 reviews

  • on March 19, 2011

    Flag

    Wow, does my family love this way of doctoring corn on the cob! It's been too cold to grill it outside yet, but every week, my niece and nephew beg for this dish. I need to make a new batch of shaker spice, though, following someone's suggestion to keep it in the freezer between uses -- after a couple of days, all I taste is the chili and cumin, which is too bad, since coriander is my favorite! Tonight we had this with Giada's Peruvian chicken dish, which allowed me to use up the other half of my queso fresco. Nice pairing!

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  • on June 16, 2010

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    This recipe is really easy to make. The corn husks will catch on fire on a BBQ even after soaking, but that's okay. For kids be careful about sprinkling on the ancho chile rub because it can be too spicy for them. Overall, great veggie for a BBQ.

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  • on July 27, 2007

    Flag

    Excellent recipe, and the chili rub saves very well in the freezer for another summer BBQ. (Useful when you're only making two cobs for you and your hubby!

    people found this review Helpful.
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