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Corn with chipotle butter with cotijo cheese and cilantro
Ingredients
CORN
- 4 shucked sweet corn cobs
- Vegetable oil for grill
- Assorted flavoured butters of your choice
CHIPTOLE BUTTER
- ½ cup unsalted butter, softened
- ¼ cup crumbled cotija cheese
- 1 teaspoon adobo sauce, from a can of chipotles in adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon lime zest
- 1 tablespoon lime juice
Directions
- In a pot of boiling, salted water, cook corn five minutes, then transfer to a hot, oiled grill and barbecue until nicely charred on all sides.
- In a small bowl, stir together butter, cheese, adobo, chili powder, salt, cumin, lime zest and juice until blended, cover, and refrigerate until ready to serve.
- Serve corn immediately with butters and, if desired, additional garnishes.
