Corn with chipotle butter with cotijo cheese and cilantro

By Lynn Crawford
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

CORN

  • 4 shucked sweet corn cobs
  • Vegetable oil for grill
  • Assorted flavoured butters of your choice

CHIPTOLE BUTTER

  • ½ cup unsalted butter, softened
  • ¼ cup crumbled cotija cheese
  • 1 teaspoon adobo sauce, from a can of chipotles in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice

Directions

  1. In a pot of boiling, salted water, cook corn five minutes, then transfer to a hot, oiled grill and barbecue until nicely charred on all sides.
  2. In a small bowl, stir together butter, cheese, adobo, chili powder, salt, cumin, lime zest and juice until blended, cover, and refrigerate until ready to serve.
  3. Serve corn immediately with butters and, if desired, additional garnishes.

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