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Elote Especial (Grilled Corn with Jalapeño-Lime Butter and Cotija Cheese)

This authentic Mexican street corn recipe uses the technique of making a compound butter.

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Yield: 8 servings as an appetizer

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

1 stick of unsalted butter, softened
1/2 fresh jalapeño, finely minced (remove seeds if desired)
1/2 teaspoon lime zest
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper to taste
4 ears of corn, shucked and cut in half crosswise
1 cup cojita cheese, finely crumbled
2 teaspoons ground chipotle pepper
Lime wedges for garnish

Heat a charcoal or gas grill over medium heat.
In a small bowl, combine the butter, jalapeño, lime zest, coriander and cumin. Cream together with a wooden spoon, and season to taste with salt and pepper.
Lightly brush the ears of corn with some of the jalapeño-lime butter. Grill on all sides until the kernels are tender and lightly caramelized.
Remove the corn from the grill, place on a platter and cool slightly.
Place the crumbled cheese in a shallow bowl. Brush the remaining jalapeño-lime butter onto the ears of corn, coating them well. Roll each piece in the cheese.
Finish with a sprinkle of ground chipotle and a squeeze of lime juice, and enjoy warm.

Note:

Cotija cheese is a crumbly, aged cow’s-milk cheese from Michoacán, Mexico. It ranges from moister varieties to drier, firmer varieties. If you cannot find cotija, you can substitute either crumbled feta or grated parmesan.