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Summary

• Difficulty:
• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Yield: 4
• 10 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 4 ears fresh corn, in their husks
• 3 tablespoons unsalted butter, softened at room temperature
• 1 tablespoon chopped cilantro leaves
• 1 teaspoon lime juice
• Salt
• Pepper
• 1 cup (4 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
• Pinch of chipotle powder
• Pinch of ancho powder

Directions

1. Soak corn in cold water for 1 hour. Meanwhile, preheat an outdoor grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.
2. Grill the corn, turning frequently, until the husks are golden, 25 to 30 minutes.
3. Meanwhile, combine butter, cilantro and lime juice in a small bowl. Season with salt and pepper and stir well.
4. Spread butter mixture on a serving platter. Remove corn from the grill and carefully peel back the husks. (It will be very hot!) Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Put the hot cobs on the buttered platter and roll them in the butter to coat. Sprinkle with cheese. Sprinkle with the chipotle and ancho chili powders and serve immediately.

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