Categories: Vegetables- Corn

Ingredients

• 6 ears fresh corn
• Herbed Cotija Cheese:
• 1 cup crumbled Cotija cheese
• 2 Tbsp. each chopped fresh cilantro and chives
• 1 tsp. each chili powder and lime zest
• Melted butter
• fresh lime wedges
• Parmesan-Pesto Butter:
• 1/2 cup butter, softened
• 1/2 cup freshly grated Parmesan cheese
• 2 Tbsp. jarred refrigerated pesto sauce
• 2 Tbsp. each finely chopped fresh flat-leaf parsley and chives
• 1 garlic clove, pressed
• 1 tsp. freshly ground pepper
• Chipotle Butter:
• 1/2 cup butter, softened
• 2 Tbsp. each finely chopped fresh cilantro and chives
• 1 Tbsp. finely chopped canned chipotle pepper in adobo sauce
• 1 tsp. lime zest
• 1 tsp. freshly ground pepper

Directions

1. Preheat grill to 350 to 400 degrees (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak corn in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Serve with desired toppings.

2. Herbed Cotija Cheese:

3. Toss together 1 cup crumbled Cotija cheese, chopped fresh cilantro and chives, chili powder and lime zest. Brush corn with melted butter; sprinkle with herbed Cotija cheese. Serve with fresh lime wedges.

4. (makes 1 1/4 cups)

5. Parmesan-Pesto Butter:

6. Stir together butter, Parmesan cheese, pesto sauce, parsley and chives; garlic and pepper. in a bowl.

7. (makes 3/4 cup)

8. Chipotle Butter:

9. Stir together butter, cilantro, chives, chipotle pepper in adobo sauce, lime zest and pepper.

10. (makes 3/4 cup)

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