If you’re looking for a new way to fix corn on the cob I have it! This is my Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.
Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili because it’s even better the next day.
By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing Homemade Chili into a completely new meal.
The link for my Homemade Chili recipe is at the bottom of this post.
I really love the rustic appearance of leaving the husks on corn on the cob when your serve them to family and friends.
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone pastry brush, parchment paper, plastic wrap
Ingredients:
4 corn on the cobs, with husks
Canola oil
2 sticks (16 tablespoons) of unsalted butter, room temperature
4 limes, 2 zested, 2 cut into wedges for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
1/2 teaspoon of freshly ground black pepper
3/4 cup of fresh Queso Fresco, crumbled
Directions:
Start by making a *compound butter. In a medium-size mixing bowl add 2 sticks of room temperature butter, lime zest, chili powder, Kosher salt, fresh ground black pepper, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.
Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.
Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.
Brush a light coating of Canola oil on all sides of each of the corn cobs. Arrange 2 ears of corn onto a medium-high preheated grill-pan, turning them occasionally until the ears of corn are nicely charred. Repeat the process for the remaining two ears of corn. The whole process should take about 8 to 10 minutes. They will crackle and smoke a bit, that’s normal.
Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!
Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges. There you have it my Mexican-Style Corn On The Cob
*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, spices, or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper, and chilled until it’s firm enough to be sliced.
https://lindalouhamel.com/2016/03/27/homemade-chili/
