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Charred Corn With Jalapeño-Cotija Butter
6 people
25 Minutes
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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