Photo: Alex Farnum; Styling: Randy Mon
Prep Time
30 Mins
Soak Time
1 Hour
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Restaurant Six89, Carbondale, CO

Ratings & Reviews

emanymton03's Review

September 10, 2013
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.

kellyhall's Review

August 25, 2013
I decided that my grilled corn on the cob needed a little more excitement. This did the job! Loved it! We are cilantro people so it was a treat. I made a little more than needed. I'm thinking about other veggies to use it on. Zucchini is next!