Fiery Grilled Street Corn with Cilantro Lime Butter

Allergens

Dairy (Butter, Queso Fresco)

Ingredients

• 4 large ears of corn, husks removed and silks removed
• 4 tablespoons unsalted butter, softened
• 2 tablespoons finely chopped cilantro
• Zest of 1 lime, plus more for garnish
• Juice of 1 lime
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• Salt, to taste
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your grill to medium high heat (approximately 350°F).
2. In a small bowl, combine the softened butter, cilantro, lime zest, and lime juice. Stir well to incorporate all ingredients. Set aside.
3. Mix together the smoked paprika, ground cumin, garlic powder, ground black pepper, and cayenne pepper (if using) in a separate small bowl. Season with salt, to taste.
4. Rub each corn ear with the spice mixture, ensuring they are evenly coated.
5. Place the corn on the preheated grill and cook for 12 15 minutes, turning every few minutes to ensure even charring and cooking. The corn should be golden brown and slightly charred when done.
6. While the corn is still hot off the grill, generously slather each ear with the cilantro lime butter, covering every inch of the kernels.
7. Sprinkle the crumbled queso fresco over the top of each corn ear.
8. Garnish with additional lime zest if desired and serve immediately.

Chef’s Insight

To add an extra layer of smokiness, consider using smoked butter for the cilantro lime mixture.

Notes

Be sure to have all ingredients prepared and within reach before beginning the cooking process.