Grilled Corn with Bacon Butter and Cotija Cheese

Preheat your grill to the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil, just so there is one layer covering the corn. Grill for about 5 minutes each “side”—rotating corn 4-5 times during grilling—for a total of about 25-30 minutes. While grilling corn, combine softened butter with crumbled bacon. Crumble cotija cheese on a large plate.

Once corn is finished, let sit for about 5 minutes to cool a bit before serving. The corn will still be very hot. Serve with a brush for the bacon butter, the plate of cotija to roll the corn in, and a bunch of fresh cilantro for garnish.

Note: there are so many ways to grill corn and this is what we have found to work best for us. Feel free to grill your corn another way if you’d like. Also, if you can’t find cotija cheese I’m sure you could substitute feta or blue cheese—something that crumbles.