1 tablespoon
finely chopped fresh chives, plus more for serving
2
chipotle peppers in adobo sauce
6 tablespoons
freshly grated Parmesan cheese
Spicy Corn with Cotija Cheese
4 tablespoons
butter, softened
1 teaspoon
sea salt
4 teaspoons
chili powder
4 tablespoons
minced cilantro
2 tablespoons
minced Jalapeño
6 tablespoons
crumbled Cotija cheese
1
lime, cut into 8 wedges
Blue Cheese Butter with Chives
4 tablespoons
salted butter, softened
8 tablespoons
crumbled blue cheese
8
fresh chives, finely chopped
Ingredients
Grilled Corn
8
ears of corn, shucked
Maple Bourbon Butter
4 tablespoons
butter, room temperature
2 tablespoons
maple syrup
1 to 2 teaspoons
bourbon
Pinch of sea salt
4 slices
cooked bacon, crumbled
Chipotle Mayo with Parmesan Cheese
1 cup
mayonnaise
1 teaspoon
lemon zest
2 tablespoons
fresh lemon juice (from 1 lemon)
1 tablespoon
finely chopped fresh chives, plus more for serving
2
chipotle peppers in adobo sauce
6 tablespoons
freshly grated Parmesan cheese
Spicy Corn with Cotija Cheese
4 tablespoons
butter, softened
1 teaspoon
sea salt
4 teaspoons
chili powder
4 tablespoons
minced cilantro
2 tablespoons
minced Jalapeño
6 tablespoons
crumbled Cotija cheese
1
lime, cut into 8 wedges
Blue Cheese Butter with Chives
4 tablespoons
salted butter, softened
8 tablespoons
crumbled blue cheese
8
fresh chives, finely chopped
Method
Grill the corn
Preheat the grill on medium. Place the corn on the grill. Cover and cook, turning every 2-3 minutes, until kernels are tender, about 15 minutes total. Remove from the grill and let cool slightly.
Maple Bourbon Butter with Bacon
In the base of a food processor, combine the butter, maple, bourbon, and salt. Pulse until well combined.
Spread the warm corn with the maple bourbon butter and sprinkle with crumbled bacon.
Extra bourbon butter will keep, stored in the refrigerator in an airtight container for up to 2 weeks.
Chipotle Mayo with Parmesan Cheese
In a food processor, combine the mayonnaise, lemon zest, lemon juice, chives, and chipotle peppers, and blend until smooth.
Spread the warm corn with the chipotle mayo and sprinkle with the Parmesan and additional chives.
Extra chipotle mayo will keep, stored in the refrigerator in an airtight container for up to 2 weeks.
Spicy Corn with Cotija Cheese
Spread the warm corn all over with butter. Sprinkle the corn all over with the salt and chili powder.
Place the cilantro, jalapeño and cotija on a plate and toss to combine. Gently roll each corn cob through the cilantro mixture. Serve with a lime wedge for squeezing.
Blue Cheese Butter with Chives
In a small bowl, combine the butter and 4 tablespoons of the blue cheese.
Spread the warm corn with the blue cheese butter. Sprinkle all over with the chives and remaining crumbled blue cheese.
