1 tbsp chopped fresh cilantro, plus more for topping
1 tbsp rocoto chile paste
1/2 tsp ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotifja 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.
Originally Submitted
9/16/2011
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