Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
Photo: Peden + Munk
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- 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
- 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.
Note: Queso fresco is a creamy, crumbly white cheese from Mexico that can be found at specialty food shops. Farmers’ cheese is a fine substitute.
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