Festival Street Corn with Smoky Chipotle Butter

Allergens

Dairy (in cotija cheese)

Ingredients

• 4 ears of corn, shucked
• 1/2 cup unsalted butter, melted
• 1 chipotle pepper in adobo sauce, finely minced
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, whisk together the melted butter, finely minced chipotle pepper, lime zest, and lime juice. Season with salt and pepper to taste.
3. Grill the corn, turning occasionally, until slightly charred on all sides, about 8 10 minutes.
4. Brush each ear of corn generously with the smoky chipotle butter, then sprinkle with cotija cheese and garnish with fresh cilantro.

Chef’s Insight

Grill the corn until it develops a beautiful golden char for added flavor and texture.

Notes

Adjust the spiciness of the dish by adding more or fewer chipotle peppers to taste.