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Epicurious

Corn on the Cob with Chilies, Queso Fresco and Lime Butter

By Michelle Bernstein
Image may contain Plant Vegetable Food and Corn
Corn on the Cob with Chilies, Queso Fresco and Lime ButterMichael Pisarri

Years ago in Veracruz, I bought sweet corn from a guy in a bike cart. Mixed with mayonnaise, lime juice, ground chilies and queso fresco, it was one of the most exciting street foods I'd ever eaten.

Recipe information

  • Total Time

    1 hour 45 minutes

Ingredients

Corn on the Cob

12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
4 tablespoons lime juice
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
Spice mixture (recipe below)

Spice Mixture

2 tablespoons cayenne pepper
1/4 cup chili powder
2 teaspoons sweet paprika
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

Preparation

  1. Step 1

    Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.

    Step 2

    While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.

    Step 3

    For the spice mixture, combine all ingredients.

Lexus Culinary Masters
TagsAmericanCornVegetableQueso FrescoCheeseDairyTarragonHerbs & SpicesPaprikaSideNut FreeGluten FreeEasyGrilling
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