There is so much corn in the grocery store right now that you just have to have it! Nothing is better than corn on the cob at the height of the season! Some people can and only will eat it with a little salt, pepper and butter but I like to dress it up so I am constantly experimenting with new flavor combos.
I had to turn to my favorite grill guy Bobby Flay because I had just run out of ideas. My brain was like a chicken picked cob with no inspiration left. Bobby to the rescue and dinner is shaping up!
Grilled Chili Lime Corn
Ingredients:
8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
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.
Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives, chopped
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Place mixture down the length of a piece of saran wrap and roll into a log. Put in the refrigerator to firm up. When ready to serve, slice off rounds like in the picture.
- 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, chopped
- Salt and freshly ground black pepper
- Grilled Corn: 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.
- Garlic Butter:Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper.
- Place mixture down the length of a piece of saran wrap and roll into a log. Put in the refrigerator to firm up. When ready to serve, slice off rounds like in the picture.
