Charred Corn With Jalapeño-Cotija Butter
This side dish puts a southwestern spin on the classic buttered corn-on-the-cob. It’s only slightly more complicated than the standard butter with salt and pepper version, but makes a flavorful punch in each mouthful. The cotija and jalapeño-flecked butter melts all over the warm, sweet, blackened kernels fresh off the grill or broiler. The salty cotija brings out the grilled flavor, and balances the sweetness of fresh corn perfectly. Save any leftover compound butter in the fridge or freezer. Use it the next time you make grilled corn. Alternatively, spread it on crusty bread or put a pat on top of grilled white fish.
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- 6 people
- Prep time: 15 Minutes|Cook time: 10 Minutes|Total time: 25 Minutes
- Brush corn lightly with oil. Light the grill to high heat. Once hot, add the corn and cook, turning often, until charred all over, approximately 10 minutes. Alternatively, cook corn under broiler for about 8-12 minutes, turning ever 2-3 minutes, until kernels turn bright yellow and corn has lightly charred.
- In a small bowl, add the rest of the ingredients. Mash everything together with a fork. Spread butter over warm corn and serve immediately.
- Form any leftover butter into logs and wrap well in plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months. Leftover butter is great on crusty bread or on top of grilled white fish.
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