Grilled Corn on the Cob with Cilantro Queso Fresco Butter
You can never have too many side dish recipes, so give Grilled Corn on the Cob with Cilantro Queso Fresco Butter This recipe is typical of American cuisine. It is a good option if you're following a gluten free and vegetarian diet.
Remove silks from corn but leave husks intact. Put corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.
Heat a grill to medium-high (350 to 450). Meanwhile, whirl queso fresco, butter, mayonnaise, and lime zest in a food processor until fairly smooth.
Add cilantro and pulse to blend.
Spread half the butter mixture on a plate and spoon the rest into a small bowl.
Grill corn, covered, turning occasionally, until tender (peel back husks to check), 10 to 15 minutes. Peel back husks from cobs and tie with a strip of husk.
Roll cobs in butter mixture on plate to coat (use a flexible spatula to help), then set on a platter.
Serve with remaining butter and more salt to add to taste.
*Find queso fresco at well-stocked grocery stores and Latino markets.