Firecracker Street Corn – Copycat Carne Asada Taco Stand Favorite

Allergens

Dairy (cotija cheese)

Ingredients

• 2 ears fresh corn on the cob, husks removed
• 2 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat an outdoor grill or grill pan to medium high heat.
2. In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and salt.
3. Brush the melted butter evenly over each ear of corn. Then, sprinkle the spice mixture over the buttered corn.
4. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning every few minutes to ensure even charring on all sides.
5. Remove the corn from the grill and let it rest for a minute. Brush with lime juice and sprinkle with cotija cheese.
6. Garnish with chopped cilantro and serve immediately with lime wedges on the side.

Chef’s Insight

To intensify the smoky flavor, let the corn rest for a few minutes after grilling before adding toppings.

Notes

This recipe is best enjoyed fresh off the grill with friends and family.