Tex-Mex Grilled Street Corn with Spicy Butter and Queso Fresco
Find the best Tex-Mex Grilled Street Corn recipe with spicy butter and queso fresco, inspired by a famous restaurant or street food classic. Indulge in this copycat snack that captures the essence of Friday-night tailgates and secret restaurant hacks for an unforgettable at-home cookout experience.
Allergens
Dairy (Queso Fresco)
Ingredients
- 1. 4 fresh corn on the cobs, husks and silks removed 2. 1/4 cup unsalted butter, softened 3. 1 teaspoon smoked paprika 4. 1/2 teaspoon ground cumin 5. 1/2 teaspoon garlic powder 6. 1/2 teaspoon onion powder 7. 1/2 teaspoon chili powder 8. Salt and pepper, to taste 9. 1/2 cup crumbled queso fresco 10. 1/4 cup fresh cilantro, chopped 11. 1 lime, cut into wedges
Instructions
- Preheat an outdoor grill to medium high heat or use a stovetop grill pan.
- In a small bowl, combine softened butter with smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper mix well to create a spicy butter mixture. Set aside.
- Brush the corn cobs with some of the spicy butter mixture, ensuring they are evenly coated. Place the corn cobs directly on the preheated grill or grill pan.
- Grill the corn cobs for about 10 12 minutes, turning them every 3 4 minutes to ensure even grilling and charring on all sides. Baste with the spicy butter mixture during grilling.
- Remove the corn from the grill and immediately spread a thick layer of the remaining spicy butter mixture over each cob, ensuring they are generously coated. Top with crumbled queso fresco and freshly chopped cilantro.
- Serve immediately with lime wedges for squeezing on top.
Chef’s Insight
The smoky, spicy flavors of this dish create an unforgettable taste sensation that will transport you to a bustling Tex-Mex cookout.
Notes
Make sure to have all ingredients prepared before grilling the corn to ensure a smooth cooking process.