Grilled Corn on the Cob with Lime Butter Recipe

Name: Grilled Corn on the Cob with 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; 3 limes, zest finely grated; 1 bunch fresh chervil, chopped; Salt and freshly ground black pepper; 1/2 pound queso fresco, finely grated; 1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper; 3 ancho chiles, seeded and hand-torn into pieces; 1/4 cup chili powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 2 teaspoons sweet paprika; 1 tablespoon dried oregano; 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
3 limes, zest finely grated
1 bunch fresh chervil, chopped
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper
3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

1
Soak the corn in a large container of water for 1 hour.
2
Prepare the grill.
3
Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently.
4
The corn is done when it feels soft when you press on it.
5
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.
6
Mix well and spread onto a large plate.
7
Spread the queso fresco onto another plate.
8
Take the corn off the grill and carefully peel back the husks (it will be hot).
9
Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.
10
Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub.
11
Place on a large platter and serve immediately.
12
For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
13
Put the chiles in spice grinder and pulse to a powder.
14
Add the remaining ingredients and buzz again to combine.

703

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 15 ingredients. The key ingredients include: 12 ears fresh corn, unshucked, 1/2 pound (2 sticks) unsalted butter, room temperature, 3 limes, zest finely grated, 1 bunch fresh chervil, chopped, and more.

Yes, Grilled Corn on the Cob with 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.

Grilled Corn on the Cob with Lime Butter

How did you like this recipe?

Frequently Asked Questions