Cotija, Lime, & Garlic Grilled Corn on the Cob

I remember the 2001/2002 school year so clearly.  I was in my Junior year at the University of Minnesota and Ryan was in his Senior year and applying to graduate school.  Together we visited the University of Iowa and Washington University, though without me, he visited several others as well.  I initially wondered why the heck he would consider Iowa…after all, ALL there is in Iowa is CORN.   HA!  I couldn’t have been more wrong.  Sure…there is A LOT of corn around here…but there are also some WONDERFUL people….people we now call “friends”.   The visit to the U of Iowa was so warm and welcoming that I was convinced this was the place for us!   (Well…in addition to the fact that it was the closest option to Minneapolis where I would be spending another year at the University of Minnesota.  LOL.)  And now, here we are, in love with Iowa…and all of it’s CORN!

This summerI decided we needed to step it up a notch.  The sweet corn in Iowa is amazing…but every once in awhile, I thought it might be nice to dress it up!  And who best to turn to than Iron Chef Bobby Flay…the Master of Sauces!  If you like garlic (and ONLY if you like garlic), you HAVE to try this recipe!

GRILLED CORN ON THE COB w/ Garlic Butter, Fresh Lime and Cotija Cheese

Recipe by Bobby Flay

Serves 4
  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
Preheat grill to medium.   Peel back the husks of the corn without removing them.   
Remove the silks and recover the corn with the husk.   Soak in large bowl of cold water for 30 minutes.  Remove corn from water and shake off excess.
Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
While the corn is grilling, whip up the garlic butter….


  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped (I reduced this to 5 cloves…and it was still VERY garlicky)
  • 1/4 habanero pepper, seeded and chopped
  • 1/4 bunch fresh chives, chopped
  • Salt and freshly ground black pepper


Combine butter, garlic, habanero, and chives in a food processor and process until smooth.  
Season with salt and pepper.   Set aside until ready to use.
Grate the Cotija Cheese (or Queso Fresco – Mexican Crumblinb Cheese) and set aside.

Unwrap corn and brush with the garlic butter.

Top with the cotija cheese and squeeze with lime.   Sprinkle with chopped chives, to garnish!

This could be some of the best corn on the cob I have ever had…the grilled flavor was amazing in itself…the butter, well, that’s obviously good….and the garlic, chives, and habanero pepper…delicious!  When I had Kendra over to taste test, she took bite after bite and after bite….all the while I am waiting for her to say something.  “It’s good.”  “It sucks.”  Something.  But no.  She just grunted.  From the smile on her face…I’d say that’s a good sign!

Indulge.  In Life.  In Love.  In Food.


2 thoughts on “Cotija, Lime, & Garlic Grilled Corn on the Cob

  1. YUMMMYYY!!!!!!!!!!!! You cannot beat mushroom pasta. But, if mushroom pasta never existed, this corn concoction would be #1.

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