Butter Flavors for BBQ Corn

By á-47

Tarragon Butter
Cuban Spiced
Jalapeno Pesto & Cojita cheese
Tex Mex

Ingredients

• TARRAGON BUTTER
• 1 tea. chopped fresh tarragon
• 1.8 tea. salt
• 2 Tbsp softened butter
• CUBAN SPICED
• 1/2 cup mayo
• 1 canned chipotle in adobo
• Crumbled cotija cheese
• Lime wedges
• JALAPENO PESTO & COTIJA CHEESE
• 2 jalapenos, seeded and chopped
• 1/2 cup cilantro
• 1 clove garlic
• 2 Tbsp. olive oil
• 1 tea. lemon
• Crumbled cotija cheese
• TEX MEX
• 4 Tbsp. softened butter
• 1 minced clove garlic
• 1/2 Tbsp. finely chopped cilantro
• 1/2 tea. ancho chile powder
• 1/4 tea. cumin
• 1/4 tea. smoked paprika
• pinch cayenne
• pinch salt
• squirt of lime juice

Preparation

Step 1

TARRAGON BUTTER
Peel back husks but don't remove. Remove silk. Rub the corn with the herb butter and rewarp in the husks. Grill over medium heat, turning often, until the husks have grill marks on all sides and the kernels are tender, 12-15 minutes.

CUBAN SPICED
Peel back husks and use on strand to tie it together; discard the silk. Grill corn over medium heat, turning occasionally, until tender and browned in spots, 12-15 minutes. When done slather with the mayo mixture and sprinkle with the cojita cheese; serve with lime wedges.

JALAPENO PESTO & COTIJA CHEESE
Using a blender pulse the ingredients together and transfer to a bowl. Spoon the pesto atop the cooked corn; top with crumbled cotija cheese.

TEX MEX
Mix all ingredients together. Spread on husked, cooked corn.