Firecracker Street Corn: A Grilled Fiesta on a Cob

Allergens

Milk (Dairy), Gluten-free

Ingredients

• 6 large ears of fresh corn, husked and silks removed 4 tablespoons unsalted butter, melted 2 teaspoons ancho chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste 1 cup crumbled cotija cheese, for garnish 1/4 cup chopped fresh cilantro, for garnish 1 lime, cut into wedges

Instructions

1. Preheat grill or grill pan over medium high heat to 400°F (200°C).
2. In a small bowl, mix together melted butter, ancho chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
3. Brush corn with some of the spicy butter mixture. Grill corn for 5 7 minutes per side, basting frequently with the remaining butter mixture, until slightly charred and tender.
4. Remove corn from grill and let cool slightly. Using a knife, remove the kernels from the cobs and transfer to a large mixing bowl. Add crumbled cotija cheese, chopped cilantro, and squeeze of lime juice toss gently to combine.

Chef’s Insight

The key to perfect street corn is charring the kernels to bring out their natural sweetness.

Notes

Grilling time may vary depending on the heat of your grill or grill pan.