Two things led to me making this grilled corn recipe. One: the movie Nacho Libre. Two: a favorite NYC food stop of mine, La Esquina Tacqueria in SoHo. Both make me salivate like a hopeless dog.
If you've ever had a great Mexican corn on the cob that is seasoned well and loaded with Cojita cheese, you'll know just what I'm talking about. My husband used to work right in SoHo somewhat near La Esquina. So we enjoyed this spot immensely. Now, we can't visit New York City without hitting up La Esquina Tacqueria. (If you go get the taco of your choice and the ELOTES CALLEJEROS!)
What's not to love about corn? It is summer's sweet candy. It's full of fiber. You can grow it here in Utah. And it is delicious when grilled! And who better to look to for the best grilled corn recipe than the grill master himself, Bobby Flay.
I found this recipe for Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese on FoodNetwork.com and immediately fell in love with the idea. Then when we had a family bbq, I offered to bring it. Make sure you follow the recipe exactly cause it is great. The garlic butter is has a great kick from the habanero and honestly, the corn is nothing with out the Cotija cheese. Okay, let's cut to the recipe. You gotta try this!
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
* One note I'd make. Next time I'd love to make all of this, strip the cobs and serve in a large serving bowl...just to save time. As much as I love eating this on the cob, it might be nice for serving to small kids and grandparents.