Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Sweet Corn With A Chili Lime Butter And Queso Fresco

on April 30, 2014

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First I take a stick of room temperature unsalted butter, the zest of 2 limes, and 1 tablespoon of chili powder and 1 teaspoon of Kosher salt, and 1 squeeze of fresh lime juice. I mix all that together and spoon it all out onto a piece of plastic wrap. I roll it up tight and twist the ends in opposite directions so it seal the compound butter tightly inside, then I refrigerate the butter until it hardens. I then turn on my grill pan and make sure it’s hot and ready for the corn which I removed the silk from by pulling the husks back enough to make them easy to grill.Image

I just think leaving the husks on gives the corn a rustic appearance. To the corn, I brush a light coating of Canola oil and set them on the grill, turning them every minute or so. You want to check them to see how their doing and that you’re getting those nice grill marks.Image

When I take the corn off and they have the grill marks on all sides, I take my compound butter that has the red and green specks running all through it out of the plastic wrap, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!Image

Now I make it snow Queso Fresco all over the top. Served simply with a few lime wedges.Image


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