Southern Grill Street Corn Dynamite

Allergens

Dairy (Butter and Blue Cheese - both are optional), Soy (Hot Sauce may contain soy)

Ingredients

• 1. 4 fresh corn on the cobs, shucked and cleaned 2. 3 tablespoons unsalted butter 3. 2 tablespoons hot sauce (preferably Louisiana
• style) 4. 2 teaspoons smoked paprika 5. 1/2 teaspoon garlic powder 6. 1/2 teaspoon onion powder 7. 1/2 teaspoon ground black pepper 8. 1/2 cup crumbled blue cheese (optional, for Blue Cheese Dynamite variation) 9. 1/4 cup chopped fresh cilantro 10. 4 lime wedges

Instructions

1. Preheat your outdoor grill to medium high heat, around 350°F (175°C).
2. In a small bowl, combine the butter, hot sauce, smoked paprika, garlic powder, onion powder, and ground black pepper. Mix well until the butter is fully incorporated and smooth.
3. Place the corn on the grill grates and cook for 8 minutes, turning occasionally to ensure even cooking.
4. After 8 minutes, brush each corn with the butter mixture, turning them again to coat all sides evenly. Grill for another 4 6 minutes or until the corn is tender and slightly charred.
5. For Blue Cheese Dynamite variation, while the corn is on the grill, mix the crumbled blue cheese into the remaining butter mixture. When the corn is done cooking, brush with this modified butter mixture instead.
6. Remove the corn from the grill and let it rest for a minute before slicing off the kernels with a sharp knife.
7. Place the corn kernels on a serving platter, sprinkle with fresh cilantro, and serve immediately with lime wedges for squeezing over the top.

Chef’s Insight

The secret to this recipe is allowing the corn to cook slowly over indirect heat, ensuring even cooking and charring for that perfect crust.

Notes

Serve this dish alongside classic Southern favorites like smoky pulled pork or creamy macaroni and cheese for a complete meal experience.