Grilled Corn with Chile Butter, Lime & Queso Fresco

Grilled Corn, Chile Butter, Lime & Queso Fresco


  • 1 stick butter, room temperature*
  • 1 Tbls. ancho chile powder or chipotle chile powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 tsp. honey
  • Corn, as many ears and you want to eat, shucked
  • Crumbled Queso Fresco or Cotija cheese
  • Chopped cilantro for garnish
  • 1 lime, sliced in wedges


  1. In small bowl, combine butter with spices and honey and stir well to combine. Set aside or chill if using later.
  2. Heat grill to about 350. Spray the cobs with Pam or brush lightly with oil. Grill corn, turning frequently to prevent them from burning. Takes about 10 minutes to cook.
  3. When finished cooking, remove to platter and spread cobs with chile butter, squeeze some lime, and top with cilantro and crumbled cheese of your choice.


* If using unsalted butter, you may want to add a little salt to this. Just depends on your salt preferences but it needs a little to enhance the butter.