Fireball Street Corn

Allergens

Dairy, Wheat (gluten)

Ingredients

• 4 ears of corn, husked and silks removed
• 1/2 cup unsalted butter
• 1/4 cup Fireball Whisky
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small saucepan, melt butter and stir in Fireball Whisky, smoked paprika, chili powder, cumin, salt, and pepper. Simmer until slightly thickened. Remove from heat and set aside.
3. Grill corn until slightly charred on all sides, turning occasionally. This will take about 10 12 minutes total grilling time.
4. Once corn is cooked, immediately brush with the Fireball butter mixture while still warm from the grill.
5. Sprinkle with cotija cheese and cilantro. Serve with lime wedges on the side.

Chef’s Insight

Don't be afraid to let the corn char a bit - it adds depth of flavor and character to this dish.

Notes

Make sure to use a high smoke point butter to avoid burning during grilling.