Best Grilled Corn On The Cob With Garlic Butter Fresh Lime And Queso Fresco Recipes

Grilled Corn on the Cob with Lime Butter image

Provided by Tyler Florence

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.

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

Provided by Michelle Bernstein

Number Of Ingredients 14

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

Steps:

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.
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.
For the spice mixture, combine all ingredients.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese image

Provided by Bobby Flay

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Steps:

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.