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Sep 11, 2014 2 min read

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Nancy Rokos

Shereen Pavlides adds Cojita cheese to Mexican Corn on the Cob.

Nancy Rokos

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Nancy Rokos

Mexican Corn on the Cob

Nancy Rokos

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Nancy Rokos

Mexican corn on the cob prepared on the grill.

Nancy Rokos

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Nancy Rokos

Shereen Pavlides prepares to place corn on the grill.

Nancy Rokos

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There is still lots of grilling weather left, and this week Chef Shereen Pavlides shows how to spice things up with Mexican Corn on the Cob with ancho lime butter and Cojita cheese.

To watch Chef Pavlides makes this dish, visit heraldstandard.com.

Grilled Mexican corn on the cob

Yields: 6 servings Prep Time: 15 minutes (doesn’t include soaking time for pepper) Grill time: 20 minutes

1 (.3 ounce package) ancho chile peppers (1-2 dried peppers)

1/2 cup (1 stick) unsalted butter (room temperature)

1 lime – zested, 1/2 freshly squeezed (1 tablespoon), 1/2 cut into wedges

kosher salt/fresh finely ground black pepper

6 ears of corn – silks and loose husks trimmed

3 teaspoons chili powder – divided

3/4 cup crumbled cotija cheese – divided

3/4 cup chopped cilantro

wooden skewers

Cut peppers open and place in a small bowl. Pour boiling hot water over the peppers and weigh them down with a small plate, to fully submerge. Allow to set and soften, 1 hour to overnight (the longer the better). Drain. Remove and discard seeds and stem. Chop pepper.

In a food processor fitted with the blade attachment, add butter, lime juice, and softened pepper.

Season with 1/2 teaspoon salt and 3 turns on the pepper mill.

Blend until smooth. Scraping down the sides as needed. Fold in the lime zest. Set aside.

(Note: Can make 1 day ahead, cover and refrigerate. Remove to room temperature 2 hours before serving).

Heat one side of the grill over medium heat.

When grill is fully heated. Place corn on the other side of the grill (not heated) and roast, 8 minutes on 2 sides (16 minutes total). Remove and discard husks and silks. Place corn back on the grill, on the heated side and grill until lightly charred, 3-4 minutes, rotating on 3 sides. Remove to a platter. Pierce and insert flat end of each cob with a wooden skewer to use as a handle when eating the cobs. Trim skewer as needed.

Brush ancho lime butter all over the corn cobs, all the way around. Season with salt and pepper all the way around.

Sprinkle each cob with 1/2 teaspoon chili powder and 2 tablespoons cotija, all the way around.

Repeat remaining cobs. Garnish with cilantro over the top. Arrange lime wedges around the platter to use for squeezing, as desired.