- 4 freshly grilled or boiled corn cobs
- 1/4 to 1/2 stick of butter
- 2-4 tablespoons of SaSo’s Chile Pequin or Red Pepper Chipotle
- salt (to taste)
- black pepper (to taste)
- Cotija cheese – enough to apply liberally on each cob (optional, but recommended)
Prior to cooking corn, bring butter to room temperature. Once butter is soft, add SaSo to butter and mix well. Cook corn to liking (I prefer to grill with husk on after soaked in water). While corn is still hot, use basting brush and brush corn with SaSo infused butter – coat well! Add salt, pepper and cheese. Yes, that’s what it feels like to be in love.