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