Author Notes
My favorite way to eat corn on the cob – grilled in the husk with a flavorful chipotle-lime butter. —garlic and zest
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Ingredients
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4
ears corn on the cob, with husks
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4 tablespoons
butter, softened
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1 teaspoon
chipotle powder
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1
lime, zested
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1/2 cup
cilantro, chopped
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2
green onions, halved vertically and thinly sliced crosswise
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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5 ounces
queso fresco, crumbled
Directions
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Peel the husks back from the corn, but leave intact. Remove the silk and discard.
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In a small bowl combine the butter, chipotle, lime zest, salt and pepper. Using the back of a fork, work the ingredients together until well combined. Brush the compound butter onto the corn, evenly covering each corn cob.
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Gently fold the husks back over the corn until they are covered.
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Preheat the grill to a medium high heat (about 400-450 degrees). When the grill is hot, place the corn onto the grates. Cook for about 15 minutes until husks are blackened and the corn inside has steamed.
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Transfer the corn to a baking sheet. Cool just until you can safely handle the corn without burning yourself. Fold the husks back away from the corn cob (or you can remove them, if you like.
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Slice the lime into 4 quarters.
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Sprinkle the corn with cilantro, queso fresco and green onions. Serve the limes on the side for guests to squeeze onto the corn.
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