When I was a kid, I loved watching plants grow. I always enjoyed going to my grandparents’ garden and seeing all the vegetables maturing. I was fascinated by a germinating seed that ultimately produced food I would eat.
One summer I wanted to take ownership of a plant that I could nurse to maturity, so my grandmother helped me plant a corn kernel in her back yard. Over the next several weeks, I couldn’t wait to drop by her house to see how my corn stalk was progressing. Ultimately, the corn grew to five or six feet, but I didn’t consider that a corn stalk growing in isolation probably wouldn’t be well-pollinated. The resulting two cobs of corn were snaggle-toothed with only a handful of kernels. Notwithstanding the poor yield, it was a fun experiment!
Corn is plentiful this time of year and my farmer’s market stocks an abundance of white, yellow, and bi-color varieties. Most times I prefer white corn, but when I can find the sweet bi-color variety, I always opt for it. There’s no wrong way to eat corn, but grilling it is super quick, and the charred kernels produce delicious flavor.
If you’re looking for an easy side for your next cookout, this recipe takes minutes to make. The compound butter with chipotle, lime, and cilantro adds a kick and takes this ordinary vegetable to another level. The cotija adds just the right amount of salty richness.
Ingredients
4 tablespoons unsalted butter, room temperature
1 tablespoon finely minced cilantro
1 teaspoon lime zest
1 teaspoon chopped chipotle peppers in adobo sauce (more or less to taste)
1/4 teaspoon salt
6 ears fresh corn, husks and silks removed
2 tablespoons extra virgin olive oil
2 ounces cojtija cheese, crumbled
Chopped cilantro leaves (for garnish)
Instructions
1. In a small bowl, combine butter, cilantro, lime zest, chipotle pepper, and salt with a fork.
2. Preheat grill to high heat. Brush corn with olive oil and place on grates and grill for 4 to 6 minutes, turning regularly, until kernels are browning.
3. Transfer corn to platter. Spread butter on corn and top with cotija and cilantro. Serve immediately.
https://southernboydishes.com/2015/08/11/grilled-corn-with-chipotle-lime-butter-and-cojito/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
I have 4 ears of corn in the fridge and all the ingredients for the butter. I’m making this tomorrow night!! Thanks Bill!
Love this dish! I make grilled corn several times during the summer, and at least once try to combine it with lime and a zesty cheese. This is terrific — thanks.