Name: Mexican Street Corn Compound Butter
Ingredients: ½ cup (1 stick) Challenge Butter, softened; ¼ cup Mexican crema, or sour cream; ½ cup minced cilantro; 1 clove garlic, minced; ¼ teaspoon salt; ¼ teaspoon ground chipotle pepper, to taste; 2 teaspoons lime zest, from one lime; 2 tablespoon lime juice, from one lime; ½ cup cotija cheese, crumbled; 6 ears corn, shucked and cleaned

Compound Butter

½ cup (1 stick) Challenge Butter, softened
¼ cup Mexican crema, or sour cream
½ cup minced cilantro
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
½ cup cotija cheese, crumbled

Corn

6 ears corn, shucked and cleaned

Compound Butter

1
Cream butter in small bowl using a fork or electric mixer. Gradually blend in other butter ingredients.

Corn

1
Preheat grill to medium-high. Grill corn directly on the BBQ grate, turning often until slightly charred all over, about 6 to 8 minutes.
2
Brush grilled corn with a layer of compound butter, or slice off the cob and combine with 6 Tablespoons of compound butter and serve as a side dish.