“Sizzling Southern Grill Street Corn”

Allergens

Dairy (if using cotija cheese)

Ingredients

• 4 fresh ears of corn, husked and silks removed
• 6 tbsp unsalted butter
• 2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro leaves
• Optional: 1/2 teaspoon cayenne pepper (for added heat)

Instructions

1. Preheat your outdoor grill to medium high heat or preheat a grill pan on the stovetop.
2. Brush the corn with half of the melted butter and season with salt and freshly ground black pepper.
3. Grill the corn, turning occasionally, until it's charred in spots and tender, about 6 8 minutes. Alternatively, cook the corn in the grill pan, rotating regularly to ensure even cooking.
4. In a small bowl, mix together the remaining melted butter, smoked paprika, cumin, salt, black pepper, and optional cayenne pepper.
5. Remove the corn from the grill or grill pan and brush each ear generously with the spiced butter mixture.
6. Top each ear of corn with crumbled cotija cheese, lime wedges, and chopped cilantro. Serve immediately and enjoy!

Chef’s Insight

To give this dish an extra smoky flavor, soak the corn in cold water for 30 minutes before grilling. This will help prevent the corn from drying out on the grill and give it a more vibrant color.

Notes

Serve this dish alongside other Southern favorites like barbecue pulled pork or chicken for a complete meal.