Recipe courtesy of Michelle Jones
Print
Lime and Cotija Mexican Grilled Corn
Total:
55 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup whole milk
  • 3 tablespoons sugar 
  • 8 tablespoons (1 stick) butter, softened, plus 3 tablespoons 
  • 6 ears of corn, silks removed, husks left on 
  • Kosher salt and black pepper 
  • 1 tablespoon garlic powder 
  • 1/2 teaspoon smoked paprika 
  • Zest of 1 lime 
  • 1 cup crumbled Cotija cheese 

Directions

Fill a stockpot halfway with water and bring to a boil over high heat. Add the milk, sugar, the 3 tablespoons butter, and some salt and pepper to the boiling water. Add the corn and boil for 15 minutes; remove and pat dry.

Prepare a grill or grill pan for medium-high heat. Place the corn (husks on) on the grill and cook, turning occasionally, to lightly char the kernels, about 5 minutes.

Meanwhile, in a medium bowl, mix together the softened 8 tablespoons butter and the garlic powder, smoked paprika, lime zest and some salt and pepper.

Peel back the corn husks to expose the kernels. Using a pastry brush, brush the grilled corn with the butter mixture evenly on all sides. Sprinkle generously with the Cotija. Serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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