Give corn on the cob a Mexican elote-style spin with this flavorful treatment. Lisa Shaw, Chicago chef and owner of Lisa’s Boutique Catering, recommends trimming the top of the silks with kitchen shears or scissors and soaking the corn in their husks for 30 minutes before grilling.
Grilled Corn on the Cob with Cilantro-Lime Butter & Cotija Cheese
Yields: 4 servings
- 4 ears corn
- 4 Tbsp salted butter, at room temperature
- 1 Tbsp chopped fresh cilantro leaves
- 2 tsp grated lime zest
- crumbled Cotija cheese
- lime wedges, for serving
In large bowl or saucepot, soak corn in their husks 30 minutes. Meanwhile, in small bowl, stir together butter, cilantro and zest; refrigerate until ready to use.
Prepare outdoor grill for direct grilling over medium heat. Lightly oil grill racks. Remove corn from water and place on grill with husks and silks intact; cook, uncovered, 15 to 20 minutes, turning corn every 3 to 5 minutes.
Peel back husks and silk from corn; spread cilantro-lime butter on corn, sprinkle with Cotija cheese and serve with lime wedges to squeeze on top.