Chili-Lime Buttered Corn with Cotija Cheese

Chili lime buttered corn w Cotija

This is one of my favorite (okay, another one) ways to serve and eat corn-on-the-cob! It is a take on the classic elotes or Mexican street corn only without the mayonnaise. A delicious compound butter (another favorite) simply made from chili powder, lime zest and a little lime juice is slathered over the hot corn and then sprinkled with crumbled Cotija cheese.

I have a fairly salty plate and I am always looking for easy ways to cut out a little sodium where I can and won’t really notice. Corn-on-the-cob for me is always better the buttery-er and salty-er it is. 🙂 This compound butter is made with unsalted butter and then salted to taste. I always use Gebhardt chili powder because I think it has the best flavor on the market (no sodium) plus the acidity of lime really enhances the flavor. All it might need is a pinch of salt to round it out – you be the judge. The Cotija cheese is a little salty layer of flavor in the same way feta or Parmesan would.

Regardless… This corn is fantastic and will definitely be on the table this Memorial Day!

Chili-Lime Buttered Corn with Cotija Cheese

makes 1+ cup

For the Chili-Lime Butter:
2 sticks unsalted butter, room temperature
1 tablespoon chili powder – I used Gebhardt
1 medium lime
Kosher salt and freshly ground black pepper, to taste

Perfect Grilled Corn (click to see how)
1 cup Cotija or feta cheese, crumbled
Chopped cilantro, for garnish
Lime wedges, for serving

For the butter: Add butter and chili powder to a mixing bowl. Finely grate the lime zest into the bowl with a Microplane and then cut the lime in and squeeze in half of the juice. Beat together with an electric hand mixer until well-blended (may also use a fork). Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap. Fold paper over and roll into a cylinder; twist the ends tightly to form a log. Wrap in foil and chill until firm. Slice and serve as needed. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Grill the corn over medium direct heat. Click here for my post on Perfect Grilled Corn.

To serve: Slather corn with chili-lime butter, sprinkle with the Cotija cheese and garnish with the chopped cilantro. Serve hot with lime wedges for squeezing.

Cheers and Happy Grilling!


9 responses to “Chili-Lime Buttered Corn with Cotija Cheese

  1. Pingback: Chili-Lime Buttered Corn with Cotija Cheese | The Mad Fatter·

  2. My mouth is watering. We have to wait until July for good local corn in Minnesota ;-( But we appreciate it sosoooo much!

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