Corn - Grilled Mexi Corn with Chile-Lime Butter

By á-47

Ingredients

• 1 stick butter, softened
• 1 1/2 tea. minced garlic
• juice of 1 lime
• 1 Tbsp. chopped fresh cilantro, plus more for topping
• 1 Tbsp. rocoto chile paste (available in jars at Latin markets)
• 1/2 tea. ground cumin
• salt and pepper
• 8 ears corn, husks and silk removed
• crumbled cotija cheese, for topping

Preparation

Step 1

Preheat a grill to medium high.

Combine 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 (10-15 minutes).

Serve with a spoonful of flavored butter on top.

Sprinkle with more cilantro and cotija cheese.