Roasted Corn with Cotija Cheese & Chipotle Butter
Roasted corn can become the perfect side to your next backyard cookout, great alongside burgers, hot dogs, kebabs, and more! Take a look at this delicious recipe to try out the next time you want to bring some fresh cobs home!
- 4 ears of corn
- 8 tablespoons of butter, at room temperature
- 2 tablespoons of chopped, dried chipotle chiles
- ¼ teaspoon salt
- ½ cup crumbled cotija cheese or feta cheese
- ¼ cup finely chopped cilantro
- 1 fresh lime, cut into quarter
Set your EGG to bake directly with the convEGGtor at 400°F.
Let your corn soak in a pan of cool water for about an hour. Then, peel the husks back and tie them with twine. Remove the silk and bits. Combine the butter, chiles, and salt and mix. Spread a tablespoon of the mixture evenly across each ear of corn.
Place the corn over the grid with aluminum foil under each to prevent burning and roast it for about 6 minutes, adding the chipotle butter to the ears about every 2 minutes. Then, cook for an additional 6 minutes or until the corn seems tender.
Transfer the corn to your serving tray and spread more chipotle butter over the ears before serving, then sprinkle with cheese and cilantro. Serve with lime wedges.