Ingredients:

  • 6 ears fresh sweet corn, shucked and silks removed
  • 2 large limes, zest and juice separated
  • 15g fresh cilantro, finely chopped
  • 113g unsalted butter, softened to room temperature
  • 2g ancho chili powder
  • 1g smoked paprika
  • 3g fine sea salt
  • 0.5g cayenne pepper
  • 60g cotija cheese, crumbled

Instructions:

  1. Combine 113g softened butter, lime zest, 1 tablespoon lime juice, 2g ancho powder, 1g smoked paprika, 3g sea salt, and 0.5g cayenne in a bowl. Whip to create a light texture that melts instantly on contact.
  2. Preheat the grill to medium high (400°F) for at least 10 minutes. A hot grill prevents sticking and ensures immediate caramelization.
  3. Place 6 shucked ears of corn directly onto the clean grill grates.
  4. Close the grill lid immediately. This traps heat to cook the interior while the grates sear the outside.
  5. Cook for 12 to 15 minutes in total.
  6. Rotate the ears a quarter turn every 3 minutes using tongs until kernels are golden with scattered dark charred spots.
  7. Transfer the hot corn to a serving platter.
  8. Slather the ears immediately with the prepared chili lime butter until the butter disappears into the crevices.
  9. Sprinkle 60g crumbled cotija and 15g chopped cilantro over the top.
  10. Serve immediately with extra lime wedges for squeezing.