Summer's the best time for grilling and there's nothing more enjoyable than some local farm fresh veggies. Corn is by far the easiest and tastiest treat to throw on the grill. Farmer's markets all over have delicious corn on special this time of year. With a spicy Mexican twist, this recipe is great paired with a 'Gansett Lager. It's a delicious addition to your next cook-out.
8 ears corn
Chili- lime butter
1/2 cup grated cotija cheese
2 tbsps cilantro chopped, for garnish
2 sticks unsalted butter, slightly softened
1 fresh lime, juiced
1/2 jalapeno chili, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, jalapeno, lime juice and chives in a food processor and process until smooth. Season with salt and pepper. Set aside in the fridge until ready to use. 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 chili-lime butter all around. Roll them in the cotija cheese and garnish with cilantro to taste. Simply enjoy!