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Corn with Chile Lime Butter


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  • 1 stick unsalted butter, softened
  • 1 1/2 teaspoons minced garlic
  • Juice of 1 lime
  • 1 tablespoon chopped fresh cilantro, plus more for topping
  • 1 tablespoon rocoto chile paste (available in jars at Latin markets)
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 8 ears corn, husks and silk removed
  • Crumbled cotija cheese, for topping


Servings 8
Preparation time 5mins
Cooking time 20mins


Step 1

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.


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