Fiery Tex-Mex Street Corn

Allergens

Dairy (cotija cheese)

Ingredients

• 4 fresh ears of corn, shucked 2 tbsp olive oil 1 tsp chili powder Salt and pepper to taste Juice of 1 lime 2 oz cotija cheese, crumbled 1/4 cup cilantro leaves, chopped 1 jalapeno, thinly sliced (optional)

Instructions

1. Preheat grill or stovetop griddle to medium high heat.
2. In a small bowl, mix chili powder with salt and pepper. Brush corn with olive oil and then coat with the spice mixture.
3. Grill corn for 6 8 minutes, turning occasionally until slightly charred. Remove from heat and let cool slightly.
4. Cut kernels off the cob and place in a large bowl. Drizzle with lime juice and toss to combine.
5. Top with crumbled cotija cheese and chopped cilantro leaves. Add jalapeno slices if desired.
6. Serve immediately.

Chef’s Insight

To add extra heat, include pickled jalapenos instead of fresh slices.

Notes

This dish can be easily scaled up or down depending on the number of guests.