Grilled Corn on the Cob with Lime Butter

Ingredients:

Corn

• 12 ears of fresh corn in the husk
• 220 g of butter at room temperature
• 3 limes, finely grated zest
• 1 bunch fresh chervil, chopped
• 220 g queso fresco cheese, finely grated
• 1/4 cup ancho seasoning (see recipe below) or cayenne pepper

Ancho Pepper Seasoning

• 3 ancho peppers, seeded and torn into pieces
• 1/4 cup chili powder
• 2 tbsp. ground coriander
• 1 tbsp. l. ground cumin
• 2 tsp sweet paprika
• 1 tbsp. l. dried oregano
• 1 tbsp garlic powder
• 1/4 tsp ground cinnamon

Preparation:

1. Soak the corn in a large bowl of water for 1 hour. Prepare the grill. Place the soaked cobs on the hot grill and grill for 30-40 minutes, turning frequently. The corn is ready when it feels tender to the touch.
2. While the corn is roasting, make the lime butter: In a small bowl, combine the butter, lime zest, chervil, and salt and pepper to taste. Mix well and transfer to a large plate. Spread the queso fresco on another plate.
3. Remove the corn from the grill and carefully push back the husks (they will be hot). Remove the silks and tie the husks into a knot so you can hold on to it like a handle. Dredge the cobs in a bowl of lime butter, then roll in queso fresco and sprinkle with ancho seasoning. Place on a large platter and serve immediately.
   
   

   Ancho Pepper Seasoning:

   
   Toast the ancho pepper pieces over low heat in a dry skillet until fragrant, shaking the pan to prevent burning. Place the peppers in a spice grinder and grind to a fine powder. Add the remaining ingredients and grind again to combine.