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Grilled Corn on the Cob with Cilantro Queso Fresco Butter

Photo: Alex Farnum; Styling: Randy Mon
Prep time 30 mins
Soak time 1 hr

Serves 6

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

Nutrition 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

How to Make It

  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.

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

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

Restaurant Six89, Carbondale, CO