• 12servings

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Nutrition Info . . .

VitaminsB3, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Fresh corn - unshucked

  2. 1/2 lb 227g / 8oz Unsalted butter - (2 sticks) - room temperature

  3. 3 Limes - zest finely grated

  4. 1 Fresh chervil - chopped

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/2 lb 227g / 8oz Queso fresco - finely grated

  8. 1/4 cup 59ml Ancho Chile Rub - (see recipe)

  9. (or cayenne pepper)

Instructions Jump to Ingredients ↑

  1. Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

  2. While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.

  3. Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.

  4. This recipe yields 12 servings.


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