Grilled Street Corn with Queso Fresco, Lime, and Chili
Discover a mouthwatering Tex-Mex appetizer recipe, perfect for your next cookout or backyard gathering. Grilled Street Corn with Queso Fresco, Lime, and Chili is an easy and flavorful dish that captures the essence of street food in a fusion delight.
Allergens
Dairy (queso fresco)
Ingredients
- 4 fresh corn on the cobs, shucked and cleaned 1 cup crumbled queso fresco 2 limes, juiced 2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon garlic powder Salt and pepper to taste 3 tablespoons unsalted butter, melted
Instructions
- Preheat your grill or grill pan to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper to make the spice mixture.
- Brush each corn cob with melted butter, then generously sprinkle the spice mixture evenly over each cob.
- Place the coated corn cobs on the grill or grill pan and cook for 15 20 minutes, turning every 5 minutes, until the corn is tender and slightly charred.
- Remove the corn from the grill and immediately sprinkle each cob with crumbled queso fresco, then squeeze lime juice over the top.
Chef’s Insight
The combination of smoky spices, tangy lime juice, and creamy queso fresco creates a perfect balance of flavors that will transport you to the heart of Tex-Mex cuisine.
Notes
Adjust the spice mixture to taste, adding more chili powder if desired.