Grilled Corn on the Cob with Lime Butter

Votes: 1

Time: 2 hours 10 minutes
Complexity: average
Servings: 12

Grilled corn on the cob becomes even more delicious and filling when served with toppings. For example, make a special lime butter. It will impart a rich, creamy flavor and citrusy freshness to the corn. You're sure to love this combination. Top with grated cheese and a fragrant spice mix. Apply the topping while the corn is still hot, so the butter and cheese melt well on the surface. To ensure the corn cooks perfectly, especially if it's older, grill it in the husk, which will allow the kernels to steam. Be sure to soak the cobs in water first to prevent the husks from burning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn

12 ears of fresh corn in the husk
220 g of butter at room temperature
3 limes, finely grated zest
1 bunch fresh chervil, chopped
220 g queso fresco cheese, finely grated
1/4 cup ancho seasoning (see recipe below) or cayenne pepper

Ancho Pepper Seasoning

3 ancho peppers, seeded and torn into pieces
1/4 cup chili powder
2 tbsp. ground coriander
1 tbsp. l. ground cumin
2 tsp sweet paprika
1 tbsp. l. dried oregano
1 tbsp garlic powder
1/4 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, butter, lime, chervil, queso fresco cheese, ancho pepper, chili seasoning, coriander, cumin, paprika, oregano, garlic powder, cinnamon

Cooking the dish according to the recipe:

Soak the corn in a large bowl of water for 1 hour. Prepare the grill. Place the soaked cobs on the hot grill and grill for 30-40 minutes, turning frequently. The corn is ready when it feels tender to the touch.
While the corn is roasting, make the lime butter: In a small bowl, combine the butter, lime zest, chervil, and salt and pepper to taste. Mix well and transfer to a large plate. Spread the queso fresco on another plate.

Remove the corn from the grill and carefully push back the husks (they will be hot). Remove the silks and tie the husks into a knot so you can hold on to it like a handle. Dredge the cobs in a bowl of lime butter, then roll in queso fresco and sprinkle with ancho seasoning. Place on a large platter and serve immediately.

Ancho Pepper Seasoning:

Toast the ancho pepper pieces over low heat in a dry skillet until fragrant, shaking the pan to prevent burning. Place the peppers in a spice grinder and grind to a fine powder. Add the remaining ingredients and grind again to combine.

Categories:

recipe / Summer dishes / Grill, barbecue / Grilled vegetables and fruits / / Tyler Florence