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Grilled Corn on the Cob with Cilantro Queso Fresco Butter

Serves 6

Prep Time
30 mins

Soak Time
1 hr

Total Time
1 hr 30 mins

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.

su-Grilled Corn on the Cob with Cilantro Queso Fresco Butter

Photo: Alex Farnum; Styling: Randy Mon
 6 ears corn on the cob in husks
  About 1/4 cup kosher salt
 1/2 cup queso fresco (Mexican-style fresh cheese)*
 1/4 cup butter, softened
 1/4 cup mayonnaise
 1 teaspoon lime zest
 2/3 cup coarsely chopped cilantro
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

*Find queso fresco at well-stocked grocery stores and Latino markets.

Step 5

Note: Nutritional analysis is per serving, using half of butter mixture.

Nutrition Facts

Servings Serves 6

Amount Per Serving
Calories 144Calories from Fat 48
% Daily Value *
Total Fat 7.7g12%

Saturated Fat 3.5g18%
Cholesterol 15mg5%
Sodium 459mg20%
Total Carbohydrate 18g6%

Dietary Fiber 1.9g8%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.