Corn On The Cob With Chilies, Queso Fresco And Lime Butter Recipe

Name: Corn On The Cob With Chilies, Queso Fresco And Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ears fresh corn, unshucked; 1/2 pound (2 sticks) unsalted butter, room temperature; 4 tablespoons lime juice; 1 tablespoon chopped tarragon; Salt and freshly ground black pepper; 1/2 pound queso fresco, finely grated; Spice mixture (recipe below); 2 tablespoons cayenne pepper; 1/4 cup chili powder; 2 teaspoons sweet paprika; 1 tablespoon garlic powder; 1/4 teaspoon ground cinnamon

Servings: persons

12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
4 tablespoons lime juice
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
Spice mixture (recipe below)
2 tablespoons cayenne pepper
1/4 cup chili powder
2 teaspoons sweet paprika
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

1
Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
2
While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
3
For the spice mixture, combine all ingredients.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ears fresh corn, unshucked, 1/2 pound (2 sticks) unsalted butter, room temperature, 4 tablespoons lime juice, 1 tablespoon chopped tarragon, and more.

Yes, Corn On The Cob With Chilies, Queso Fresco And Lime Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn On The Cob With Chilies, Queso Fresco And Lime Butter

How did you like this recipe?

Frequently Asked Questions