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Grilled Corn with Queso and Cilantro

Golden sweet corn gets savory flavor from queso, butter, cilantro, and a hint of lime.


4 ears of corn, husked, cleaned, and cut in two
2 Tbsp. queso cheese
2 Tbsp. unsalted butter
2 Tbsp. low-fat mayonnaise
2 Tbsp. Ready-Set-Serve Bunched Cilantro
2 Tbsp. RSS Lime Juice
1 tsp. lime zest
1/4 tsp. cayenne pepper


Mix together queso, butter, mayonnaise, cilantro, lime juice and zest, and cayenne pepper.
Grill corn until charred. Slather ears of corn with mixture and serve (two halves per person).


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.