Serves 10-15 people


For the Corn

10 ears corn
½ cup rice bran or vegetable oil
Salt and freshly ground black pepper

For the Butter

2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
Zest of 4 limes
1/4 bunch fresh chives

For the Garnish

4 fresh limes, quartered
1 cup cotija cheese, finely crumbled by hand
1/2 Tbsp ground chili powder


For the Corn

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and soak in large bowl of cold water for 30 minutes. Remove corn from water, shake off excess water and rub oil, salt and pepper. Recover the corn with the husk. Place the corn on the grill and grill for 15 to 20 minutes.

Remove charred husks, rub corn with herbed butter and roll in crumbled cotija cheese. Sprinkle with chili powder and lime wedges. Scoop extra butter into ramekins.

For the Butter

Combine all ingredients in a bowl and mix together. If the butter is soft enough, you can simply mix it with a fork. For a whipped butter texture, use food processor. Set aside until ready to use.

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