Sizzling Smoky Street Corn “Elote”

Allergens

Dairy (Feta cheese)

Ingredients

• 4 ears of fresh sweet corn, shucked and silks removed
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh cilantro leaves
• 4 lime wedges
• Chimichurri sauce, recipe follows

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix the salt and pepper. Set aside.
3. Brush each ear of corn with melted butter and sprinkle with 1/4 of the seasoning mixture evenly onto each cob.
4. Place the cobs on the grill or pan and cook for 7 8 minutes, turning frequently, until the corn is tender and begins to char in spots.
5. Remove from heat and let cool slightly.
6. Using a sharp knife, carefully slice off the kernels of each ear of corn and transfer them to a large bowl.
7. Add the remaining butter and seasoning mixture, feta cheese, and half of the cilantro toss gently until well combined.
8. Spoon the corn mixture back onto the cobs and top with chimichurri sauce, additional feta and cilantro leaves as garnish. Serve immediately with lime wedges on the side.

Chef’s Insight

For an added crunch, sprinkle the elote with a little bit of smoked paprika before serving.

Notes

The chimichurri sauce can be made ahead and refrigerated until needed.