| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 stick unsalted butter, softened
- 1 1/2 teaspoons minced garlic
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro, plus more for topping
- 1 tablespoon rocoto chile paste (available in jars at Latin markets)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 8 ears corn, husks and silk removed
- Crumbled cotija cheese, for topping
Instructions
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 194 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 30 mg |
| Sodium | 297 mg |
Reviews
This has been our family’s favorite corn on cob for many years. It’s best when the corn is at it’s summer peak with homemade burgers or carnitas. Delish!!
LOVE LOVE LOVE this!
Amazing, Amazing, Amazing. Sometimes I substitute the Mexican Chili paste for Asian Chili Paste/Oil & Feta for the Cojita cheese just because I always have those items on hand but it is great either way. We wrap our corn in foil with a little of the butter and bbq. Then we serve with more of the butter and the cheese. People always look at us like we are crazy and ask what we did to their corn. But it is always the first item gone at our BBQ’s and the most requested recipe from any of my dinner guests.
MMMM…MMMM…MMMMMMMMMMMMM
The way this is made in California is butter, mayo, pico de gallo (dry spice sprinkled along w/ parmesean cheese. This si SSOOOO good!
Yum, yum, yum! Did I say “yum”! We made this the other day and substituted chipotle peppers in adobo sauce for the chili paste and used goat cheese crumbles instead of cojita cheese since that’s what we had in the house. This will be the go-to grilled corn recipe for us.