- 4 ears corn husks pulled back and silks removed
- 2 tablespoons cold Brooklyn Buttery hatch chile butter
- 1 teaspoon chili powder
- 1/4 cup of dukes mayonnaise
- 1/2 cup chopped fresh cilantro
- 2 ounces parmesan cheese
- smoked paprika to taste
Preheat grill to medium-high.
Rub ears of corn with cold hatch chile butter (easier to coat the raw ears of corn evenly)
Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle parm, cilantro, and smoked paprika over cobs.