Description
Delicious grilled corn on the cob slathered with a flavorful cilantro-lime butter and optionally topped with tangy Cotija cheese. Perfect as a summer side dish or barbecue treat, this recipe combines the sweetness of corn with the zesty freshness of lime and cilantro.
Ingredients
Scale
For the Cilantro-Lime Butter
- 1/2 cup salted butter (softened)
- 1/4 cup freshly chopped cilantro
- 1 Tablespoon fresh lime juice
- 1 teaspoon grated lime peel
For the Corn
- 10 medium ears sweet corn (husks and hairs removed)
- Grated Cotija cheese (optional)
Instructions
- Prepare the Cilantro-Lime Butter: In a small bowl, combine the softened salted butter, freshly chopped cilantro, fresh lime juice, and grated lime peel. Mix thoroughly until all ingredients are well incorporated. Cover tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Grill the Corn: Preheat your grill to medium heat. Place the ears of corn directly on the grill, turning occasionally to ensure even cooking. Grill until the corn is tender and speckled with charred spots, approximately 15 to 20 minutes.
- Serve: Carefully remove the corn from the grill and generously slather each ear with the chilled cilantro-lime butter. Sprinkle with grated Cotija cheese if desired. Serve immediately and enjoy the perfect balance of smoky, buttery, tangy flavors.
Notes
- For extra flavor, you can add a pinch of chili powder to the cilantro-lime butter.
- If Cotija cheese is unavailable, crumbled feta can be used as a substitute.
- Make sure to remove all husks and silk from the corn before grilling to avoid burning and ensure even cooking.
- Leftover cilantro-lime butter can be stored in the refrigerator and used for other grilled vegetables or meats.
- Use medium heat on the grill to prevent the corn from burning while allowing it to cook through.
