Smoky Southern Street Corn with Creamy Jalapeño Lime Butter
This recipe is a creative twist on the classic grilled corn dish found at Southern street fairs and tailgates. With its smoky flavors and tangy lime butter, it's an unforgettable addition to any meal.
Allergens
Dairy (Butter)
Ingredients
- 4 large ears of corn, husked and cleaned
- 1/2 cup unsalted butter, softened
- 2 jalapeños, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled cotija cheese, for garnish
- 1/4 cup freshly chopped cilantro, for garnish
Instructions
- Preheat an outdoor grill or grill pan to medium high heat. Place the corn on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 8 minutes. Remove from the grill and let cool slightly.
- In a small bowl, mix together the softened butter, chopped jalapeños, lime juice, smoked paprika, cumin, salt, and black pepper until well combined.
- Using a sharp knife, carefully remove the corn kernels from the cob, or stand the corn upright in a large, deep dish, and slice downwards to remove the kernels.
- Spread a generous layer of the jalapeño lime butter on top of each ear of corn or add it to the bowl with the corn kernels, tossing to coat evenly.
- Sprinkle the cotija cheese and cilantro over the top for added flavor and visual appeal.
Chef’s Insight
To add an extra touch of smokiness, try grilling the jalapeños along with the corn before mixing them into the butter.
Notes
Serve with grilled shrimp or chicken for a complete meal.