Sizzling Festival Street Corn with Smoky Lime Butter

A delicious recipe for grilled corn with a smoky lime butter sauce, inspired by the classic festival street corn dish.

🕒 Prep Time: 10 minutes - Cook Time: 8 minutes - Total Time: 18 minutes

🍽 Servings: 4

🔥 Difficulty: Intermediate

🌎 Cuisine: American, Street Food

Allergens

Dairy (queso fresco)

Preheat an outdoor grill or stovetop grill pan over medium heat.
In a small bowl, mix together the softened butter, smoked paprika, ground cumin, lime zest, and salt and pepper to taste. Set aside.
Brush corn with some of the smoky lime butter mixture, making sure to coat all sides evenly.
Grill the corn for 8 10 minutes, turning every 2 minutes, until the kernels are tender and slightly charred.
Remove from heat and spread remaining smoky lime butter mixture evenly over the grilled corn. Top with crumbled queso fresco and garnish with fresh cilantro leaves.

This recipe highlights the perfect balance of smoky, tangy, and creamy flavors that bring festival street corn to life.

Be sure to use fresh, high-quality ingredients for the best results.

Vegetable oil can be used in place of butter; substitute fresh basil or parsley for cilantro.

Use a stovetop grill pan to achieve the same flavors if an outdoor grill is unavailable.

Corn can also be boiled or steamed, then finished on the grill.

Store ingredients separately in the refrigerator until ready to use.

Fresh corn typically lasts 3-4 days in the refrigerator.

Arrange corn on a large round platter or individual plates, and surround with lime wedges for a bold presentation.

Per serving, this recipe contains approximately 230 calories, 15g of fat, 6g of protein, and 28g of carbohydrates.