Quick Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco

By courtneyj87

Ingredients

• 6 tablespoons unsalted butter, softened
• Finely grated zest and juice of 1 lime
• 1 tablespoon Tabasco Chipotle Sauce
• 1 teaspoon honey
• 1 garlic clove, finely grated on a Microplane
• Salt
• 4 heads of broccoli—stems trimmed, cut into large florets
• Olive oil, for drizzling
• 1 cup crumbled queso fresco (see Note)

Details

Servings 8
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.

Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.

Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.

MAKE AHEAD
The chipotle-lime butter can be refrigerated overnight. Soften it at room temperature before using.

NOTES
Queso fresco is a creamy, crumbly white cheese from Mexico that can be found at specialty food shops. Farmers’ cheese is a fine substitute.