Festival Classic Appetizer – Smoky Street Corn Skewers

Allergens

Dairy (Butter)

Ingredients

• 6 large ears of corn, shucked
• 4 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 8 wooden skewers, soaked in water for at least 30 minutes
• 4 cups freshly popped popcorn
• 1/4 cup finely chopped cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the melted butter, smoked paprika, chili powder, ground cumin, salt, and black pepper. Set aside.
2. Brush the corn ears with half of the spiced butter mixture, ensuring all sides are evenly coated.
3. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
4. While the corn is cooking, thread 2 cups of popcorn onto each of the soaked wooden skewers, leaving a small gap at the bottom to catch any drippings.
5. Once the corn is cooked, brush with the remaining spiced butter mixture, allowing it to drip down the sides and into the gaps created by the popcorn on the skewers.
6. Place the corn on top of each popcorn laden skewer, creating a perfect balance between charred and glossy textures.
7. Garnish with cilantro leaves and serve alongside lime wedges for an added burst of citrus flavor.

Chef’s Insight

The secret to perfectly grilled corn is to cook it evenly and allow it to rest for a minute before adding the spiced butter.

Notes

Serve these Smoky Street Corn Skewers at your next gathering or tailgate party for an unforgettable appetizer experience.