Festive Firecracker Street Corn

Allergens

Dairy, Corn

Ingredients

• 4 large ears of corn, husked
• 1 cup Cotija cheese, crumbled
• 2 tablespoons butter, melted
• 2 teaspoons ground chipotle pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together the ground chipotle pepper, smoked paprika, garlic powder, salt, and black pepper. Set aside.
3. Brush each ear of corn with melted butter, then evenly coat with the spice mixture.
4. Grill the corn for 5 7 minutes per side or until tender and slightly charred.
5. Remove from heat and immediately brush with the remaining butter mixture and sprinkle with Cotija cheese. Let it rest for a minute.
6. Cut off the ends of the corn, then use a knife to remove the kernels from the cob.
7. Transfer to a serving dish and garnish with fresh cilantro and lime wedges.

Chef’s Insight

For an extra kick, drizzle the dish with your favorite hot sauce or sriracha.

Notes

Adjust the spice level according to personal preference.