Grilled Corn on the Cob with Cilantro Queso Fresco Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From Mark Fischer, chef of Restaurant Six89 in Carbondale, Colorado, here's a decadent combo that's especially good with his Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish. Offer any leftover butter to spread on warm bread. Ingredients:
6 ears corn on the cob in husks |
about 1/4 cup kosher salt |
1/2 cup queso fresco (mexican-style fresh cheese) |
1/4 cup butter, softened |
1/4 cup mayonnaise |
1 teaspoon lime zest |
2/3 cup coarsely chopped cilantro |
Directions:
1. Remove silks from corn but leave husks intact. Put corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.
2. Heat a grill to medium-high (350° to 450°). Meanwhile, whirl queso fresco, butter, mayonnaise, and lime zest in a food processor until fairly smooth. Add cilantro and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl.
3. Grill corn, covered, turning occasionally, until tender (peel back husks to check), 10 to 15 minutes. Peel back husks from cobs and tie with a strip of husk. Roll cobs in butter mixture on plate to coat (use a flexible spatula to help), then set on a platter. Serve with remaining butter and more salt to add to taste.
4. *Find queso fresco at well-stocked grocery stores and Latino markets.
5. Note: Nutritional analysis is per serving, using half of butter mixture.
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