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Flavorful Grilled Corn with Herb Butter & Cotija Cheese

grilled corn with herb butter and cotija cheese - featured image

A quick and easy summer side dish featuring grilled corn slathered with herb-infused butter and topped with crumbly cotija cheese for a smoky, savory flavor.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped (or substitute basil)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/3 cup cotija cheese, crumbled (or feta as substitute)
  • 1/2 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a mixing bowl, combine softened unsalted butter with chopped parsley, cilantro, minced garlic, lime juice, chili powder (if using), and a pinch of salt and pepper. Mix until smooth and evenly incorporated. Set aside or chill if prepping ahead.
  2. Husk each ear of corn, removing all silk strands. Rinse under cold water and pat dry with paper towels.
  3. Preheat grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat over medium-high on stovetop.
  4. Place corn directly on grill grates. Turn every 3-4 minutes using tongs, grilling for 15-20 minutes until kernels are golden brown with a mild smoky aroma.
  5. Transfer grilled corn to a platter. While still warm, spread herb butter generously over each ear, allowing it to melt into the kernels.
  6. Sprinkle crumbled cotija cheese evenly over the buttered corn. Add an extra squeeze of lime if desired.
  7. Serve immediately while butter is melty and cheese slightly soft.

Notes

Soak corn in water for 10-15 minutes before grilling if grilling with husks to keep it juicy. Use softened butter for easy spreading. Press cotija cheese lightly into butter to help it stick. Use tongs to turn corn to avoid piercing kernels. Can prep herb butter a day ahead and keep chilled. For smoky flavor without grill, roast corn in oven at 425°F for 20-25 minutes, turning halfway.

Nutrition

Keywords: grilled corn, herb butter, cotija cheese, summer side, barbecue, easy recipe, Mexican cheese, smoky corn