Grilled Corn with Lime, Butter, & Cheese
Corn equals summer. It is certainly nostalgic for me. But when I was younger I usually ate corn that was boiled in a bath of salty water and then rubbed with warm butter and salt. These days I prefer my kernels grilled or charred for that extra depth…either on the grill on toasted over the stove top.
This recipe is festive and adds spark for summer entertaining, perfect for the July 4th celebrations!
This can easily be made into a corn salad if you prefer to serve it that way. You would just shave the kernels off the cob and add them to a bowl with all the ingredients listed below.
3 ears of fresh corn
1/4 cup of crumbled Mexican cheese, like cotija or queso fresco
Zest and juice of 1 lime
3 tablespoons butter
Salt to taste
2 tablespoons chopped cilantro, for garnish
- Char corn directly over open flame on stovetop or on the grill. Set aside.
- Melt butter with lime zest and lime juice, and add a couple dashes of salt.
- Set corn on platter and drizzle butter over top. Top with smoked paprika, crumbled cheese, and cilantro. Serve warm.