Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
Photo: Peden + Munk
6 tablespoons unsalted butter, softened
1 lime, Finely grated zest and juice
1 tablespoon Tabasco Chipotle Sauce
1 teaspoon honey
1 clove garlic, finely grated on a Microplane
4 heads broccoli, stems trimmed, cut into large florets
Olive oil, for drizzling
1 cup queso fresco, crumbled, see Note
How to Make It
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.
Queso fresco is a creamy, crumbly white cheese from Mexico that can be found at specialty food shops. Farmers’ cheese is a fine substitute.