Festival Classic Snack – Grilled Street Corn with Spicy Lime Butter

Allergens

Dairy (if using cotija cheese)

Ingredients

• 4 fresh corn on the cobs
• 1/2 cup unsalted butter, softened
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup crumbled cotija cheese (optional)
• 1/4 cup fresh cilantro, chopped (optional)

Instructions

1. Preheat an outdoor grill or grill pan to medium high heat.
2. In a small bowl, mix together the softened butter, smoked paprika, ground cumin, chili powder, salt, and black pepper until well combined. Set aside.
3. Grill the corn on the cobs for 8 10 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from heat and let it cool down for a few minutes.
4. Spread each cob with the spicy lime butter mixture, then sprinkle with crumbled cotija cheese and chopped cilantro, if using. Serve immediately.

Chef’s Insight

To intensify the smoky flavor, soak wooden skewers in water for 30 minutes before using them to hold the corn during grilling.

Notes

Use fresh corn for the best results. You can adjust the spice level according to preference by adding more or less chili powder.