Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco
Info
Rating
Calories
491.0
Protein
8.0
Sodium
724.0
Fat
40.0
Description
Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.
8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
2 fresh limes, quartered
1/2 cup crumbled queso fresco or mild feta
Directions
Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
1. Heat your grill to high.
2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.
