Grilled Broccoli with Chipotle Lime Butter

6 tablespoons unsalted butter, softened
Finely grated zest and juice of 1 lime
1 tablespoon Tabasco Chipotle Sauce
1 teaspoon honey
1 garlic clove, finely grated on a Microplane
4 heads of broccoli—stems trimmed, cut into large florets
Olive oil, for drizzling
1 cup crumbled queso fresco

In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.

Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.

Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.

The chipotle-lime butter can be refrigerated overnight. Soften it at room temperature before using.

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