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Exactly How I Grill My Corn + Chipotle Lime and Cotija Cheese Butter

I figured it would be nice for me to show you guys exactly how I do it. I think it is a pretty awesome method.
Prep Time15 minutes
Cook Time30 minutes
Rest10 minutes
Total Time55 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Servings: 6 Ears of corn
Calories: 240kcal
Author: Tieghan Gerard

Ingredients

  • 6 ears corn
  • 1 tablespoon olive oil
  • salt and pepper

Chipotle Lime and Cotija Cheese Butter

  • 1 stick butter softened
  • 2 tablespoons chipotle chile in adobo
  • 2 tablespoons fresh basil or cilantro chopped
  • 1 lime juiced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup catija cheese

Parmesan Basil Butter

  • 1 stick butter softened
  • 1/2 cup finely grated parmesan cheese
  • 3 tablespoon fresh basil chopped
  • 1/2 teaspoon pepper

Jalapeno Lime Butter

  • 1 stick butter softened
  • 1 lime juiced and zested
  • 1 small jalapeno seeded
  • 1 teaspoon smoked paprika

Blue Cheese Butter

  • 1 stick butter softened
  • 2 teaspoons fresh lemon juice
  • 1/4-1/3 cup fresh blue cheese crumbled
  • 1/4 teaspoon pepper.1/4 teaspoon salt

Instructions

  • Preheat the grill on the highest setting.
  • Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 3 times during grilling.
  • After the corn has been on the grill for 20 to 25 minutes I like to remove the foil and let the corn cook on the grill 5 to 6 minutes longer. This help the corn get a nice smoky grilled flavor and it leaves delicious charred marks.
  • Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat.
  • If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.
  • For the the chipotle lime and cotija cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.
  • For the jalapeño lime butter place all ingredients in a food processor and puree until smooth.
  • For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.
  • The butter can be made ahead and stored in the refriderator for up to two weeks.

Nutrition

Calories: 240kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 608mg | Potassium: 317mg | Fiber: 2g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 16.7mg | Calcium: 201mg | Iron: 0.9mg