Spicy Grilled Street Corn with Cilantro-Lime Crema

Allergens

Milk (in butter and mayonnaise), Egg (in mayonnaise)

Ingredients

• 1. 6 fresh ears of corn, shucked and cleaned 2. 4 tablespoons unsalted butter, melted 3. 2 teaspoons smoked paprika 4. 1 teaspoon ground cayenne pepper 5. Salt, to taste 6. Black pepper, freshly ground, to taste 7. 1/2 cup mayonnaise 8. 1/4 cup finely chopped cilantro 9. Zest of 1 lime 10. Juice of 2 limes 11. 1/2 teaspoon honey 12. 1/2 teaspoon ground cumin

Instructions

1. Preheat an outdoor grill or grill pan to medium high heat. In a small bowl, mix together the melted butter, smoked paprika, cayenne pepper, salt, and freshly ground black pepper. Set aside.
2. In another bowl, combine the mayonnaise, finely chopped cilantro, lime zest, lime juice, honey, and ground cumin. Mix well and set aside.
3. Brush the corn ears with the butter mixture and place them on the preheated grill or grill pan. Grill the corn for 5 7 minutes, turning occasionally, until tender and lightly charred.
4. Remove the corn from the grill and let it cool for a minute before slicing off the kernels into a large bowl. Add the cilantro lime crema and toss gently to combine. Season with additional salt and pepper, if needed.
5. Transfer the corn mixture to a serving platter and sprinkle with extra cilantro leaves for garnish. Serve immediately.

Chef’s Insight

To enhance the smoky aroma, soak wooden skewers in water for 30 minutes before using them to grill the corn.

Notes

Grilling the corn with a smoky butter mixture creates a sizzling and smoky flavor that will ignite your senses. The cool, tangy cilantro-lime crema contrasts beautifully with the charred kernels for an unforgettable taste experience.