Photo: Alex Farnum; Styling: Randy Mon
Recipe from Sunset

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.


  • 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 Time:
Soak: 1 Hour

  1. 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. 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. 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.
Mark Fischer, Restaurant Six89, Carbondale, CO,
July 2012

Nutritional Information

  • Calories: 144
  • Calories from fat: 48%
  • Protein: 4g
  • Fat: 7.7g
  • Saturated fat: 3.5g
  • Carbohydrate: 18g
  • Fiber: 1.9g
  • Sodium: 459mg
  • Cholesterol: 15mg