Grilled Corn and Cotija Butter Board with Charred Lime

How to Make Grilled Corn and Cotija Butter Board with Charred Lime

1. 1

   Step 1: Preheat and char corn and limes

   Preheat your gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Brush the corn lightly with olive oil and place the ears directly on the grates, turning every 2–3 minutes until kernels are evenly blistered and blackened in spots, 10–12 minutes total; place the limes cut-side down on the grill for 2–4 minutes until deeply charred. Remove corn and limes to a cutting board; when cool enough to handle, stand each ear vertically and slice the kernels off into a bowl, then squeeze charred lime juice over the kernels and toss to combine.

   For this step

   • 4 earsFresh corn on the cob, husks removed
   • 1 tablespoonExtra-virgin olive oil
   • 2 limesLimes (for charring and juice)
   
2. 2

   Step 2: Make the cotija butter

   In a medium bowl, mash the softened butter with the crumbled cotija, minced garlic, and smoked paprika until smooth and well combined; reserve about 2 tablespoons of cotija for finishing. Stir in about half of the charred lime juice and season lightly—remember you'll finish the board with flaky salt, so keep initial salt modest. The mixture should be soft and spreadable; chill briefly if it's too warm to handle.

   For this step

   • 12 tablespoonsUnsalted butter, softened
   • 1 cupCotija cheese, crumbled
   • 1 cloveGarlic, minced (about 1 small clove)
   • 1 teaspoonSmoked paprika
   
3. 3

   Step 3: Toast the crostini and season

   Brush both sides of the baguette slices with a little olive oil (or use the remaining oil on the grill grates) and grill or toast them until crisp and charred at the edges, about 1–2 minutes per side. Arrange slices on the serving area and sprinkle the grilled corn lightly with 1/2 teaspoon flaky sea salt to taste—additional flaky salt will be added over the board for finishing.

   For this step

   • 1 large baguette (about 12 slices)Large baguette, sliced into 12 slices
   
4. 4

   Step 4: Assemble the butter board

   On a large wooden board or platter, use the back of a spoon to smear the cotija butter in a wide, even layer. Pile the charred corn in a central ribbon or scattered mounds over the butter, sprinkle the reserved cotija and chopped chives across the top, and dust with a pinch of smoked paprika for color. Nestle the charred lime halves and toasted crostini around the board and finish with the remaining flaky sea salt to taste.

   For this step

   • 2 tablespoonsFresh chives, finely chopped
   
5. 5

   Step 5: Serve and enjoy

   Serve immediately with the grilled crostini for spreading—encourage guests to take 2 crostini each and scoop the buttery corn mixture onto bread. Leftovers keep wrapped in the refrigerator for up to 48 hours; bring to room temperature before serving.
   

1. Preheat your gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Brush the corn lightly with olive oil and place the ears directly on the grates, turning every 2–3 minutes until kernels are evenly blistered and blackened in spots, 10–12 minutes total; place the limes cut-side down on the grill for 2–4 minutes until deeply charred. Remove corn and limes to a cutting board; when cool enough to handle, stand each ear vertically and slice the kernels off into a bowl, then squeeze charred lime juice over the kernels and toss to combine.
2. In a medium bowl, mash the softened butter with the crumbled cotija, minced garlic, and smoked paprika until smooth and well combined; reserve about 2 tablespoons of cotija for finishing. Stir in about half of the charred lime juice and season lightly—remember you'll finish the board with flaky salt, so keep initial salt modest. The mixture should be soft and spreadable; chill briefly if it's too warm to handle.
3. Brush both sides of the baguette slices with a little olive oil (or use the remaining oil on the grill grates) and grill or toast them until crisp and charred at the edges, about 1–2 minutes per side. Arrange slices on the serving area and sprinkle the grilled corn lightly with 1/2 teaspoon flaky sea salt to taste—additional flaky salt will be added over the board for finishing.
4. On a large wooden board or platter, use the back of a spoon to smear the cotija butter in a wide, even layer. Pile the charred corn in a central ribbon or scattered mounds over the butter, sprinkle the reserved cotija and chopped chives across the top, and dust with a pinch of smoked paprika for color. Nestle the charred lime halves and toasted crostini around the board and finish with the remaining flaky sea salt to taste.
5. Serve immediately with the grilled crostini for spreading—encourage guests to take 2 crostini each and scoop the buttery corn mixture onto bread. Leftovers keep wrapped in the refrigerator for up to 48 hours; bring to room temperature before serving.