Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Grill this corn inside the husk after removing the silks and recovering the corn with the husk. Once the corn is cooked, brush it with garlic butter before topping with cotija cheese and squeeze of lime.
Dovetailing Tip: Cook an additional 2 ears of corn to be used on day 5 in Pesto chicken skillet.
|garlic butter, recipe follows|
|1/2 cup||grated cotija cheese|
|4||fresh limes, quartered|
|2 tablespoons||chopped chives, for garnish|
|2 sticks||unsalted butter, slightly softened|
|8 cloves||garlic, peeled and coarsely chopped|
|1/4||habanero pepper, seeded|
|1/4 bunch||fresh chives|
|salt and freshly ground black pepper|
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.