Sizzling Spicy Street Corn

Find the perfect copycat recipe for spicy street corn, inspired by a famous restaurant dish and elevated with a creative twist.

Time: Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Mexican-Inspired Street Food

Allergens

Dairy (Butter, Cotija Cheese), Wheat (Optional, for the Gluten-Free Corn)

4 ears of sweet corn, husked 1/2 cup unsalted butter, softened 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper, to taste 1/4 cup crumbled cotija cheese 2 tablespoons fresh cilantro leaves, roughly chopped 1 lime, cut into wedges

Preheat a grill or grill pan over medium high heat.
In a small bowl, mix together butter, chili powder, garlic powder, smoked paprika, salt, and pepper until well combined. Set aside.
Brush corn with 2 tablespoons of the spicy butter mixture, ensuring even coverage.
Place corn on the grill or grill pan and cook for about 10 minutes, turning occasionally, until corn is tender and slightly charred.
Remove from heat and immediately brush with remaining spicy butter mixture. Sprinkle with cotija cheese and garnish with cilantro leaves. Serve alongside lime wedges.

Use freshly ground chili powder for an enhanced flavor experience.

Feel free to adjust the spice level by adding more or less chili powder.

For a vegan option, replace cotija cheese with vegan cheese or nutritional yeast. To make it gluten-free, use gluten-free corn tortilla chips.

Serve in a hollowed-out bread bowl for added flair.

You can also roast the corn in the oven at 425°F (218°C) for 15 minutes, turning occasionally until charred and tender.

Store ingredients separately in airtight containers in the refrigerator or pantry.

Fresh corn has a shelf life of up to one week when stored in the refrigerator.

Arrange grilled corn on a platter, drizzling extra spicy butter mixture over the top for added flavor.

(per serving) Calories: 275 kcal Fat: 19g Carbohydrates: 26g Protein: 6g Sodium: 390mg