Grilled Street Corn with Smoky Chili Lime Butter
Discover our delicious Grilled Street Corn with Smoky Chili Lime Butter recipe, a spicy and smoky twist on classic Mexican elote that's perfect for summer gatherings or anytime you crave a little heat.
Allergens
Dairy (Queso Fresco)
Ingredients
- 4 fresh corn on the cobs, husked
- 1/2 cup unsalted butter, softened
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- Zest and juice of 1 lime
- Salt to taste
- 1/2 cup crumbled queso fresco
- Fresh cilantro leaves for garnish
Instructions
- Preheat a grill or grill pan over medium high heat.
- In a small bowl, combine the softened butter, chili powder, smoked paprika, lime zest and juice, and salt. Mix well to form a paste.
- Brush each corn cob with some of the butter mixture, ensuring it's evenly coated on all sides.
- Grill the corn cobs for 6 8 minutes, turning occasionally, until tender and lightly charred.
- Remove from heat and let cool slightly. Slather the remaining butter mixture onto the grilled corn.
- Sprinkle each cob with crumbled queso fresco and garnish with fresh cilantro leaves. Serve immediately.
Chef’s Insight
Feel free to adjust the spice level by adding more or less chili powder and smoked paprika.
Notes
For best results, use fresh corn that's been recently picked.