Corn With Chile-Lime Butter

Ingredients

• 1 tablespoon rocoto chile paste (available in jars at Latin markets)
• 8 servings cotija cheese crumbled for topping
• 8  ears corn 
• 1 tablespoon cilantro leaves fresh plus more for topping chopped
• 1.5 teaspoons garlic minced
• 0.5 teaspoon ground cumin 
• 1  juice of lime 
• 8 servings kosher salt and pepper freshly ground
• 1 stick butter unsalted softened

Equipment

• bowl
• grill

Directions

1. Preheat a grill to medium high.
2. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl.
3. Add salt and pepper; mix well.
4. Grill the corn, turning, until nicely charred, 10 to 15 minutes.
5. Serve with a spoonful of the flavored butter on top.
6. Sprinkle with more cilantro and cotija cheese.
7. Photograph by Kang Kim