Tex-Mex Street Corn with Smoky Queso Blanco

Allergens

Dairy (queso blanco)

Ingredients

• 2 ears of corn, husks removed
• 1 cup queso blanco
• 1/4 cup pico de gallo
• 2 tbsp unsalted butter, melted
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, combine the chili powder, garlic powder, onion powder, salt, and pepper. Set aside.
3. Brush each ear of corn with melted butter, then sprinkle the seasoning mixture evenly over them.
4. Place the corn on the grill or grill pan, and cook for 8 10 minutes, turning every 2 minutes, until the kernels are tender and slightly charred.
5. Remove the corn from the heat and let it cool slightly.
6. Spread a generous layer of queso blanco on each ear of corn, then top with pico de gallo.

Chef’s Insight

To add an extra touch of smokiness, grill the lime wedges used for serving alongside the corn.

Notes

For an even smokier flavor, soak the corn in cold water with a few dashes of hot sauce for 15 minutes before grilling.