Ancho Chile–Rubbed Grilled Corn

Name: Ancho Chile–Rubbed Grilled Corn
Yield: 4 servings
Ingredients: 1 2 ears of corn, husked; 1 1 teaspoon ancho chile powder; 1 1/2 lime, juiced; 1 2 tablespoons butter; 1 Kosher salt and black pepper; 1 Cilantro (optional), for garnish; 1 Cotija cheese (optional); 1 for garnish

From the kitchen of Carly

Charred corn kernels tossed with ancho chile powder, lime juice, and butter create a smoky-bright topping that works equally well served off the cob or piled high on a burger. Optional cotija cheese and cilantro push it over the edge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 ears of corn, husked
11 teaspoon ancho chile powder
11/2 lime, juiced
12 tablespoons butter
1Kosher salt and black pepper
1Cilantro (optional), for garnish
1Cotija cheese (optional)
1for garnish

Instructions

Preheat a grill to medium-high heat.
Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10–15 minutes.
Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.