The classic corn on cob with a twist
Yield: Serves 6
Prep Time: 30 Minutes
Soak: 1 Hour
6 ears corn on the cob
About 1/4 cup salt
1/2 cup cheese [ tastes better with queso fresco (Mexican-style fresh cheese) ]
1/4 cup butter, softened
1/4 cup mayonnaise
1 teaspoon lime zest
2/3 cup coarsely chopped coriander
1. Remove silks & husks from corn but keep its stalk. Put the corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.
2. Whirl cheese, butter, mayonnaise, and lime zest in a food processor until fairly smooth. Add coriander and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl.
3. Grill corn on medium flame, turning occasionally, until tender. 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.