Festival Classic Lunch: Grilled Street Corn with Smoky Chipotle Butter

Allergens

Dairy (butter)

Ingredients

• 4 fresh ears of corn, husked and cleaned
• 1/2 cup unsalted butter, softened
• 2 chipotle peppers in adobo sauce, finely chopped
• 1/4 cup crumbled cotija cheese
• 1 tsp lime zest
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, combine softened butter, finely chopped chipotle peppers, crumbled cotija cheese, lime zest, lime juice, salt, and black pepper. Mix well to create the smoky chipotle butter. Set aside.
2. Preheat grill or grill pan to medium high heat. Place corn on the grill and cook for 6 8 minutes, turning every few minutes, until the corn is slightly charred and tender.
3. Remove corn from grill and immediately brush each ear with the smoky chipotle butter, covering all sides evenly.
4. (Optional) Garnish with fresh cilantro leaves before serving.

Chef’s Insight

For an extra smoky kick, grill the lime wedges along with the corn and squeeze them on top before serving.

Notes

This recipe is best enjoyed fresh off the grill while the corn is still warm and the smoky chipotle butter is melted.