“Fire-Roasted Street Corn Fiesta”

Allergens

Dairy (Feta cheese)

Ingredients

• 2 large ears of sweet corn, shucked and silks removed
• 4 tablespoons unsalted butter
• 1/4 cup crumbled feta cheese
• 3 pickled jalapenos, thinly sliced
• 1/4 cup chopped fresh cilantro
• Zest of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, combine the butter, chili powder, smoked paprika, lime zest, salt, and pepper. Set aside.
3. Brush the corn with half of the butter mixture and grill for 6 minutes per side, or until slightly charred. Rotate the corn occasionally to ensure even cooking.
4. Remove from heat and brush with the remaining butter mixture.
5. Sprinkle the feta cheese, pickled jalapenos, and cilantro over the corn. Serve immediately.

Chef’s Insight

The key to this dish is the perfect charring of the corn, so be patient and let it cook until it develops a beautiful golden-brown crust.

Notes

This recipe calls for pickled jalapenos; you can find them in the grocery store's pickle aisle or make your own.