Sweet corn charred on the grill, slathered in a Citrus Chili and Cotija compound butter, and finished with fresh cilantro, minced jalapeño, and extra Cotija.
Ingredients
For the Corn
- 4 ears of corn (husks removed)
- Cooking spray (such as PAM)
For the Citrus Chili Compound Butter & Toppings:
- 1 stick (½ cup) salted butter (room temperature)
- 2 Tbsp Citrus Chili Spice Blend
- 2 Tbsp fresh cilantro, chopped (plus extra for garnish)
- ¼ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 jalapeño (seeded and minced; optional)
Instructions
Make the Compound Butter & Prep Grill
- Mix Butter, Spices & Cotija: In a small bowl, combine the 1 stick butter, 2 Tbsp Citrus Chili Spice Blend, 2 Tbsp chopped cilantro, and ¼ cup crumbled Cotija cheese. Mash with a fork until smooth and evenly incorporated.
- Preheat Grill: Preheat your BBQ or outdoor grill to high heat (around 450°F–500°F). Lightly coat the husked 4 ears of corn with cooking spray.
Grill the Corn
- Char: Place the corn directly onto the hot grill grates. Grill for 10 to 12 minutes, turning occasionally, until the kernels are hot, tender, and evenly charred on all sides.
- Transfer: Remove the charred corn from the grill and place on a serving platter.
Slather & Serve
- Butter: While the corn is hot, generously slather each ear with the prepared Citrus Chili Cotija compound butter so it melts into every crevice.
- Garnish & Serve: Top the buttered corn with the minced jalapeño (if using) and finish with extra crumbled Cotija cheese and chopped cilantro for garnish. Serve immediately.
Notes
Mixing the Cotija directly into the butter helps bind the savory cheese to the ear, ensuring every bite gets plenty of creamy, salty goodness!
