Description
Delicious and easy-to-make grilled corn on the cob slathered with a zesty cilantro-lime butter and optionally topped with tangy Cotija cheese. This flavorful side dish is perfect for summer barbecues and gatherings.
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 the bowl tightly with plastic wrap and chill in the refrigerator for 30 minutes or until ready to use to let the flavors meld.
- Grill the Corn: Preheat your grill to medium heat. Place the ears of sweet corn directly on the grill grates. Cook the corn for about 15 to 20 minutes, turning occasionally to ensure even cooking and to develop speckled char spots all around. The corn should be tender and slightly charred.
- Serve: Carefully remove the grilled corn from the grill. While still warm, generously slather each ear of corn with the chilled cilantro-lime butter. Optionally, sprinkle with grated Cotija cheese for an extra savory and tangy flavor. Serve immediately and enjoy!
Notes
- For best flavor, use fresh lime juice and fresh cilantro.
- The Cotija cheese adds a nice salty contrast but can be omitted for a dairy-free version.
- If you don’t have a grill, you can use a grill pan or broil the corn in the oven until charred.
- To soften butter quickly, leave it at room temperature for 30 minutes before mixing.
- Leftover cilantro-lime butter can be stored in the fridge for up to 3 days.
