3 Ways with Grilled Corn

(from Lucianolinda’s recipe box)

Source: Southern Living

Serves 6 people

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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