IE 11 is not supported. For an optimal experience visit our site on another browser.

Corn on the Cob with Chilies, Queso Fresco and Lime Butter

12 portions Servings
12 portions Servings


  • 12 ear fresh supersweet corn in the husk
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 tablespoon lime juice
  • 3/4 teaspoon chopped tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 pound finely crumbled queso fresco
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon ground red pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • Preparation

    Baking Directions:

    Remove outer corn husks leaving 4 to 6 inner husks on each ear.

    Soak ears in cold water 1 hour.

    Preheat grill or broiler.

    Grill or broil corn 6 inches from heat source for about 15 minutes, turning frequently.

    Meanwhile, in a small bowl combine butter, lime juice, tarragon, salt and pepper.

    In another bowl combine chili powder, red pepper, garlic powder, paprika and cinnamon.

    Remove ears from heat one at a time; quickly pull husks back over end of ear and tie in a knot.

    Remove silk, brush on all sides with lime butter and sprinkle with spice mixture while turning ears to cover all sides.

    Place on serving plate, top with cheese and serve.