Cotija Chili Lime Grilled Corn Recipe By Tasty

Steps:

• Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
• Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
• Sprinkle the spices over the corn.
• Top the corn with Cotija cheese.
• Enjoy!

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

Steps:

• Preheat barbecue to medium heat.
• Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
• Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
• Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.

Steps:

• Preheat a grill to medium-high heat.
• Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
• Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
• Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
• Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.