Roasted Corn with Cheesy Cilantro Butter

1/2 stick unsalted butter, softened

1/4 cup plus 2 tablespoons cilantro leaves and tender stems, finely chopped, divided

1 lime, zested and juiced

Sea salt, to taste

1/4 cup plus 2 tablespoons Cotija cheese, crumbled, divided

1/4 tsp chipotle powder (optional)

4 ears of corn, shucked and cleaned

Preheat oven to 400°F.

Add butter, 1/4 cup chopped cilantro, lime juice, lime zest, sea salt, 1/4 cup cheese and chipotle pepper thoroughly.

Coat each ear of corn with 1/4 of the cheesy cilantro butter and wrap individually in foil. Roast for about 20-25 minutes.

Sprinkle reserved cilantro and cotija cheese on top and serve.


Yield: 4 servings