This is really good. Although the cheese is expensive it's worth it. I've used reduced fat butter and mayo and it's still delicious.
Grilled Corn on the Cob with Cilantro Queso Fresco Butter
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.
More From Sunset
Soak: 1 Hour
- Calories: 144
- Calories from fat: 48%
- Protein: 4g
- Fat: 7.7g
- Saturated fat: 3.5g
- Carbohydrate: 18g
- Fiber: 1.9g
- Sodium: 459mg
- Cholesterol: 15mg
- 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
- 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.
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