Fiery Southern Grill Street Corn

Allergens

Dairy (Parmesan cheese), Gluten (possible cross-contamination from corn husks)

Ingredients

• 4 ears of fresh corn, husked and silks removed
• 1/2 cup unsalted butter, melted
• 1 tablespoon Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Lime wedges, for serving

Instructions

1. Preheat your outdoor grill or grill pan to medium high heat.
2. In a small bowl, mix together the melted butter and seasonings (Creole seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper) until well combined. Set aside.
3. Brush the corn ears with some of the seasoned butter mixture, ensuring each ear is evenly coated.
4. Place the corn directly on the preheated grill or grill pan, and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
5. Remove the corn from the grill, brush with more of the seasoned butter mixture, and sprinkle generously with Parmesan cheese. Place back on the grill or grill pan for an additional 2 3 minutes to melt the cheese.
6. Remove from heat, let cool slightly, then sprinkle with fresh parsley. Serve with lime wedges on the side.

Chef’s Insight

The key to this dish is the perfect balance of spice and smoky flavors. Don't be afraid to adjust the cayenne pepper according to your preferred heat level.

Notes

Feel free to adjust the Creole seasoning blend according to your taste preferences. For added color and contrast, mix fresh chopped cilantro with the parsley garnish.