Active Time
30 MIN
Total Time
1 HR 30 MIN
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

Soak the corn in a large bowl of water for 1 hour.

Step 2    

Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon. Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.

Step 3    

Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.

Make Ahead

The lime-tarragon butter can be refrigerated overnight. Bring to room temperature before using.

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