CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER

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.