Large Corn Recipe

Make the butter

Place the softened unsalted butter (4 tbs) in a small bowl. Add the minced garlic (1 clove), lime zest (1 tsp), lime juice (1 tbs) and minced chipotle in adobo (1 tsp). Sprinkle in 0.5 tsp of the kosher salt from the ingredient total and 1/8 tsp of black pepper (portion of the listed 0.25 tsp). Stir thoroughly with a fork until well combined and smooth. Taste and adjust salt if desired. Cover and refrigerate briefly if it needs to firm up, or leave at room temperature if spreading immediately.

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast iron on the stovetop, heat to medium-high. While the grill heats, remove silk from corn and pat ears dry.

Brush each ear of corn lightly with vegetable oil (total 2 tbs). Sprinkle the remaining 1.0 tsp kosher salt and remaining 1/8 tsp black pepper evenly over the corn to season before grilling.

Place the oiled, seasoned ears directly on the preheated grill. Grill for 10–12 minutes, turning every 2–3 minutes so all sides develop even char marks and the kernels are tender. If a husk-on approach is preferred, soak husks first and adjust cook time; this recipe assumes husks removed.

When the corn is done, remove it from the grill and keep it hot. While still hot, brush each ear with about 1 tablespoon of the compound butter you prepared (use all 4 tbs across 4 ears). The heat will melt and spread the butter into the kernels.

Spread mayonnaise evenly over each buttered ear: use roughly 1 tablespoon of the 1/4 cup mayonnaise per ear. The mayo acts as a binder for the cheese and spices.

While the mayo is still tacky, sprinkle each ear generously with crumbled cotija cheese (divide the 1/2 cup among the 4 ears). Press a bit so the cheese adheres.

Sprinkle chopped cilantro (divide 1/4 cup), and dust each ear with smoked paprika (divide 1 tsp) and the remaining pinch of black pepper if desired.

Serve immediately with lime wedges (4) on the side for squeezing over the hot corn. Optionally offer extra compound butter for anyone who wants more garlic-chipotle butter.