Chipotle Lime Grilled Corn
Ingredients
La Morenita Queso Fresco crumbled
4 ears of corn on the cob with husks
4 tablespoons butter, softened
1 teaspoon chipotle powder
1 lime zested
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup cilantro, chopped
2 green onions, halved vertically and thinly sliced crosswise
Directions
Peel the husks back from the corn, but leave them intact. Remove the silk and discard
In a small bowl, combine the butter, chipotle, lime zest, salt, and pepper. Using the back of a fork, work the ingredients together until well combined. Brush the compound butter onto the corn, evenly covering each corn cob
Gently fold the husks back over the corn until they are covered
Preheat the grill to a medium-high heat (about 400-450 degrees). When the grill is hot, place the corn onto the grates. Cook for about 15 minutes until husks are blackened and the corn inside has steamed
Transfer the corn to a baking sheet. Cool just until you can safely handle the corn without burning yourself. Fold the husks back away from the corn cob (or you can remove them, if you like
Sprinkle the corn with cilantro, Reynaldo’s Queso Fresco and green onions. Serve the limes on the side
