GRILLED MEXICAN STREET CORN

Temperatures are rising and fresh corn is getting sweeter by the day. Spring is in full swing and we couldn't be happier. We found this pink corn at our local Whole Foods and decided to take it to the grill for one of our favorite corn recipes. 

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GRILLED MEXICAN STREET CORN  

4 cobs of corn, broken in half
6 tablespoons unsalted butter
2 small garlic cloves, grated
1/4 teaspoon chipotle powder
3/4 teaspoon salt
2 tablespoons lime juice 
1/4 cup grated cotija cheese
1/8 cup chopped cilantro 

Bring 2 quarts of salted water to a boil. Boil corn for 8 minutes until almost soft.

Meanwhile, melt butter over medium-low heat in a small saucier pan. Add garlic, chipotle, salt, and lime juice. Remove corn from boiling water, pat dry, and brush with melted butter mixture. Grill corn over medium-high heat for 2 to 3 minutes per side, until slightly charred. Brush corn in melted butter mixture, then roll in cotija cheese, and top with chopped cilantro. 

Cheers, 
Five Seasons