Maiz Recipe

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). If using charcoal, let coals become medium-hot and ashy.

Husk the corn and remove silk. Rinse and pat dry.

Lightly brush each ear with 3 tbs of unsalted butter (use about 3/4 tbs per ear), and season all over with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, distributed evenly.

Place the corn on the hot grill and cook, turning every 2–3 minutes, until charred in spots and tender when pierced with a knife, about 10–12 minutes total depending on heat and corn size.

When done, transfer corn to a platter and let rest while you prepare butter and salsa (you can keep it warm loosely tented with foil).

In a small bowl, combine 4 tbs softened unsalted butter with 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp finely grated Parmesan (if using), and 1 tsp fine sea salt. Mash together with a fork until smooth and uniform.

Taste and adjust seasoning — add more hot sauce or salt if desired. Transfer butter to a small dish and set aside at room temperature so it stays spreadable, or chill briefly if you prefer to make it firm.

Finely chop 0.5 cup parsley, 0.25 cup cilantro leaves, and 2 scallions (white and light green). Place in a medium bowl.

Add 1 tsp drained capers, 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.25 tsp red pepper flakes, 0.5 tsp fine sea salt and 0.25 tsp black pepper. Stir to combine and taste; adjust acidity or salt as needed.

Let the salsa sit for 10–15 minutes at room temperature to marry flavors. If desired, pulse briefly in a food processor for a more emulsified texture (do not over-process — you want some herb texture).

Crumble 3 oz cotija cheese finely and place in a shallow bowl. Mix with 2 tbs fresh lime juice and 1 tsp lime zest to distribute citrus flavor.

If using cilantro garnish, mix 2 tbs chopped cilantro into the cotija mixture or reserve for sprinkling.

Working one ear at a time, spread about 1/2 tbs of the LA-style butter evenly over the hot grilled corn. The heat will melt the butter into the kernels.

Spoon 1–2 tbs of the rueda salsa along the length of each ear, allowing it to cling to the buttered kernels.

Roll or sprinkle each ear in the cotija-lime mixture so the cheese adheres; alternately, spoon the cheese mixture over the corn and gently press to stick.

Finish with a light dusting of chili powder or tajín (about 1 tsp total across 4 ears) if using, and extra lime wedges on the side for squeezing.

Serve immediately while warm.