Tex-Mex Grilled Street Corn with Chipotle Lime Butter

Allergens

Dairy, Gluten-free (if using gluten-free salt)

Ingredients

• 1. 6 fresh corn on the cob, husked and silks removed 2. 1/2 cup unsalted butter, softened 3. 2 teaspoons chipotle pepper in adobo sauce, finely chopped 4. 2 tablespoons fresh lime juice 5. 1/2 teaspoon kosher salt 6. 1/2 teaspoon ground black pepper 7. 1/4 cup crumbly cotija cheese 8. 1/4 cup chopped fresh cilantro 9. 1/2 teaspoon smoked paprika 10. 1/2 teaspoon chili powder

Instructions

1. Preheat grill to medium high heat (about 375°F).
2. In a small bowl, combine butter, chipotle pepper, lime juice, salt, and black pepper. Set aside.
3. Brush corn with some of the chipotle lime butter mixture. Sprinkle each cob with paprika and chili powder.
4. Grill corn on all sides until lightly charred and tender, about 8 10 minutes.
5. Remove corn from grill and immediately spread remaining chipotle lime butter over the top of each cob.
6. Top with cotija cheese, cilantro, and additional paprika and chili powder for garnish.

Chef’s Insight

To add extra smoky flavor, soak corn in water mixed with a few dashes of liquid smoke for 15 minutes before grilling.

Notes

For a spicier dish, add more chipotle pepper or chili powder to taste.