Best Grilled Corn On The Cob With Garlic Butter Fresh Lime And Cotija Cheese Recipes

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco image

Provided by Bobby Flay

Yield Makes 4 to 6 servings

Number Of Ingredients 8

For the garlic butter:
12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Salt and freshly ground black pepper
For the corn:
8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
2 fresh limes, quartered
1/2 cup crumbled queso fresco or mild feta

Steps:

Make the garlic butter:
Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
Make the corn:
1. Heat your grill to high.
2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

Grilled Corn on the Cob with Lime Butter image

Provided by Tyler Florence

Categories side-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

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
3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

Steps:

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 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.

Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese image

Provided by Marc Murphy

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

6 ears corn, in their husks
1 cup unsalted butter, at room temperature
1 tablespoon chili powder
1 teaspoon cayenne pepper
Juice of 3 limes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup cotija cheese or feta cheese

Steps:

Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.