Grilled Corn on the Cobb with Jalapeno Lime Butter and Cotija Cheese

Now pretty much everything about this recipe, as individual ingredients, would initially turn me off let alone combining them all, but when I was thinking of all the delicious bbq recipes for summer, something about it just seemed to make sense.   I am happy I went with my gut instinct and tried it out.  I actually tested three different variations, but this was the winner.  The lime gave a nice fresh taste while the jalapeno, surprisingly not spicy, gave a delicious flavor.  Paired with some garlic for depth and the butter for roundness, it is the perfect grilling recipe for corn on the cob.  The Cotija Cheese added a punch of mild salty creaminess that was not overpowering but, again, fresh, and balances nicely with any bbq style dish.  Cotija Cheese is a nice and mild cheese that can usually be found in most cheese sections near the Mexican or Italian cheeses.  If you cannot find this cheese, Queso Fresco or Farmer's Cheese are good substitutes.

Grilled Corn on the Cobb with Jalapeno Lime Butter and Cojita Cheese

4 Corn on the cobb - white or yellow, choose the sweetest in season

6 Tablespoons Jalapeno Lime Butter (see recipe below)

3 Tablespoons Cotija Cheese (Farmer's Cheese or Queso Fresco)

salt and pepper

Preheat grill to high heat.

Peel back the husk but leave it intact with the cob.  Remove silk from each.  Rub 1 - 1 1/2 Tablespoons of the Jalapeno Lime Butter on each corn cob.  Salt and pepper each.  Pull husk back over corn then wrap each in aluminum foil.

Lightly oil or spray grate of grill with a high-heat oil or oil spray.  Turn heat down to medium-high heat.  Place foil wrapped cobs on grill and cook ~30-40 minutes, turning 1/4 turn every 10 minutes.  

Remove corn from grill, unwrap from foil and pull back the husks.  Sprinkle with Cotila Cheese and serve warm.*

* Since cooking the jalapeno mellows out the spicy flavor, if you want more of a "kick" serve extra butter on the side or spread extra butter over the cobs before adding the cheese while the cobs are warm.  Room temp or slightly softened butter is best for this. 

** A great version of this for kids is to rub the corn with regular butter and sprinkle with a bit (1/8 teaspoon) of sugar prior to wrapping and grilling. 

Jalapeno Lime Butter

2 Jalapenos, seeded and deveined

1-2 limes, juiced

1-2 large garlic clove

12 Tablespoons butter, room temperature

In a small Cusinart or blender, combine the jalapeno, lime, and garlic until well blended and mostly smooth.  It may be a bit liquid depending on juiciness of limes.

In a small bowl, with a fork mash together the butter and jalapeno lime mixture until well blended.

Refridgerate until ready to use.  If kept in airtight container it can last at least one week from my experience.