Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Mark Fischer
This Story Originally Appeared On sunset.com

Gallery

Credit: Alex Farnum; Styling: Randy Mon

Recipe Summary

prep:
30 mins
soak:
1 hr
total:
1 hr 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Restaurant Six89, Carbondale, CO

Nutrition Facts

144 calories; calories from fat 48%; protein 4g; fat 7.7g; saturated fat 3.5g; carbohydrates 18g; fiber 1.9g; sodium 459mg; cholesterol 15mg.
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