By Jeff Parker

This is one of my favorite (okay, another one) ways to serve and eat corn-on-the-cob! It is a take on the classic elotes or Mexican street corn only without the mayonnaise. A delicious compound butter (another favorite) simply made from chili powder, lime zest and a little lime juice is slathered over the hot corn and then sprinkled with crumbled Cotija cheese.

I have a fairly salty plate and I am always looking for easy ways to cut out a little sodium where I can and won’t really notice. Corn-on-the-cob for me is always better the buttery-er and salty-er it is. …read more

Source:: grillingoutdoorrecipes.com