Grilled Corn on the Cob with Cilantro Queso Fresco Butter

Grilled Corn on the Cob with Cilantro Queso Fresco Butter Recipe

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.

Serves 6


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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


Prep: 30 Minutes
Soak: 1 Hours

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.

*Find queso fresco at well-stocked grocery stores and Latino markets.

Note: Nutritional analysis is per serving, using half of butter mixture.

Created date

June 2012

Nutritional Information

Calories 144
Caloriesfromfat 48 %
Protein 4 g
Fat 7.7 g
Satfat 3.5 g
Carbohydrate 18 g
Fiber 1.9 g
Sodium 459 mg
Cholesterol 15 mg