Aarón Sánchez’s Charred Corn with Cheese & Chili-Lime Butter
8 tbsp. (4 oz.) unsalted butter, softened
1½ tsp. minced garlic
Juice of 1 lime (about 2 tbsp.)
1 tbsp. chopped chipotle in adobo sauce (from can)
½ tsp. ground cumin
3 tbsp. chopped fresh cilantro, divided
½ tsp. kosher salt
½ tsp. freshly ground pepper
8 ears corn, husks and silk removed
¼ cup crumbled cotija cheese
1. Preheat grill to medium high (about 450°). Stir together the butter, garlic, lime juice, chipotle in adobo, cumin and 1 tablespoon cilantro in a bowl. Add salt and pepper; mix well.
2. Place corn on oiled grate, and grill, turning until nicely charred, 15-18 minutes. Top each corn on the cob with about 2 tablespoons of the flavored butter. Sprinkle evenly with cheese and remaining 2 tablespoons cilantro.
Active time: 5 minutes
Total time: 25 minutes
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