Ingredients

The following ingredients have 2 Servings
  • 2 ears corn on the cob, (grilled)
  • 4 tablespoons softened butter
  • 2 tablespoons chopped fresh cilantro, (plus extra for serving)
  • 1 teaspoon freshly grated lime zest
  • kosher salt
  • 4 slices sourdough bread
  • 6 ounces sharp cheddar cheese, (freshly grated)
  • 2 green onions, (thinly sliced)
  • 2 tablespoons crumbled cotija cheese
  • 1 pinch of chili lime seasoning

Instruction

  • To grill the corn, heat the grill over high heat. Place the ears directly on the grill and cook until they are just charred, turning often. This will take about 8 to 10 minutes. You can use leftover corn or fresh corn too! Once the ears are cool, slice the corn off the cob.
  • Stir together the softened butter, cilantro, lime zest and a big pinch of salt. Mix until combined.
  • Spread the outsides of the bread with the cilantro lime butter. Heat a large skillet or griddle over medium-low heat. Place 2 slices of the bread butter-side down in the skillet, top with the cheese, the corn and the green onions. Top with the remaining slices of bread, butter-side up.
  • Cook over low to medium-low heat, doing so slowly until the cheese melts. Once the bottom is golden and toasty, flip and cook until the other side is golden too.
  • Remove immediately and top with cotija cheese, a sprinkle of chili lime seasoning and fresh cilantro. Serve and enjoy!