Corn smothered in a creamy, smoky butter and topped with salty Mexican cheese (cotija) and fresh cilantro!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE BUTTER:
- ¼ cups Mayonnaise
- ¼ cups Unsalted butter, softened at room temperature
- ¼ cups Freshly squeezed lime juice
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- ¼ teaspoons Cayenne
- ½ teaspoon garlic powder
- ½ teaspoon Cumin
- FOR THE CORN:
- 4 ears Corn on the cob, shelled and cleaned
- 1 pinch Cotija cheese, freshly grated
- 1 pinch Cilantro, finely chopped
- 1 pinch Salt to taste
Preparation
For the butter:
Combine butter ingredients in medium bowl until well blended. Divide evenly between two bowls. Put aside.
For the corn:
Using half the butter, spread it over the cleaned/shelled corn. Wrap each piece of corn in a sheet of aluminum foil. Make sure the sheet is completely sealed.
Preheat grill to medium-medium high heat (about 450 F).
Once the grill is hot, put the corn on it and cover the grill. Grill for 15 to 20 minutes or until corn is tender, turning halfway through cooking. Remove from fire.
Let stand about 5 minutes to cool slightly. Carefully unwrap each ear of corn and brush the other half with butter. Garnish with freshly grated cotija and cilantro. Serve immediately and enjoy!
