Fiery Grilled Street Corn with Spicy Lime Butter

Allergens

Dairy, Soy

Ingredients

• 6 large ears of corn, husked and silks removed
• 1/2 cup unsalted butter, softened
• 1 tablespoon chipotle peppers in adobo sauce, finely chopped
• Zest and juice of 1 lime
• 1 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• Crumbled cotija cheese or feta cheese, for serving
• Fresh cilantro leaves, for serving
• Chili powder, for sprinkling

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together the softened butter, finely chopped chipotle peppers, lime zest and juice, smoked paprika, salt, and freshly ground black pepper until well combined. Set aside.
3. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the kernels are slightly charred and tender. Remove from heat.
4. Slather the butter mixture generously onto each ear of corn, ensuring that all the kernels are coated.
5. Sprinkle with crumbled cotija or feta cheese, a pinch of chili powder, and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The combination of smoky paprika and tangy lime juice mimics the flavor of charring over an open flame.

Notes

This recipe yields 6 ears of corn. Each ear serves as one generous portion.