BBQ Smokehouse Street Corn with Spicy Butter
Discover this sizzling, smoky, and unforgettable BBQ Smokehouse Street Corn recipe inspired by the famous Elote de Calle! With our twist on a street-food classic, enjoy this tangy mayo sauce and spicy butter topped corn for a Friday night tailgate experience at home.
Allergens
Dairy, Gluten (from corn)
Ingredients
- 1. 6 ears of fresh corn, shucked 2. 4 tbsp unsalted butter, softened 3. 2 jalapenos, finely chopped 4. 2 cloves garlic, minced 5. 1/2 cup mayonnaise 6. 1/4 cup sour cream 7. 1/4 cup freshly grated parmesan cheese 8. 2 tbsp freshly squeezed lime juice 9. 1 tsp smoked paprika 10. Salt and black pepper, to taste 11. 1/4 cup crumbled cotija cheese 12. 2 tbsp fresh cilantro leaves, finely chopped 13. Zest of 1 lime
Instructions
- Preheat a grill or grill pan over medium high heat.
- In a small bowl, mix together softened butter, jalapenos, and minced garlic until well combined. Set aside.
- In another bowl, combine mayonnaise, sour cream, parmesan cheese, lime juice, smoked paprika, salt, and black pepper. Stir until smooth. Refrigerate until ready to use.
- Brush the corn ears with some of the prepared jalapeno butter and season with salt and black pepper.
- Grill the corn for 8 10 minutes, turning occasionally, until slightly charred and tender.
- Remove corn from grill and brush with remaining jalapeno butter to taste.
- Dollop a generous amount of the chilled sauce over each corn ear.
- Sprinkle crumbled cotija cheese on top of each corn ear and garnish with cilantro leaves and lime zest.
- Serve immediately and enjoy!
Chef’s Insight
For extra smoky flavor, soak the corn in water mixed with a few drops of liquid smoke before grilling.
Notes
Be cautious while handling jalapenos, as the oils can cause a burning sensation if they come into contact with skin or eyes.