Sizzling Southwestern Street Corn with Creamy Chipotle Lime Dressing
A mouthwatering Southwestern Street Corn recipe with a creamy chipotle lime dressing that will transport you straight to a bustling tailgate party or a late-night taco stand. Perfect for game day or any gathering!
Allergens
Dairy (cheese)
Ingredients
- 4 fresh ears of corn, shucked and cleaned 2 tablespoons unsalted butter, melted 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and black pepper, to taste 4 slices Monterey Jack cheese, cut into small cubes 2 tablespoons finely chopped fresh cilantro
Instructions
- Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and black pepper set aside.
- Brush each ear of corn with melted butter, then generously sprinkle the spice mixture evenly over each ear. Place the corn on the grill or grill pan and cook for 8 10 minutes, turning every few minutes to ensure even charring. Remove from heat when the corn is slightly blackened and tender.
- Immediately transfer the cooked corn to a platter and top each ear with equal amounts of cheese cubes. Let the residual heat from the corn melt the cheese.
- Drizzle the creamy chipotle lime dressing over the corn and sprinkle with chopped cilantro. Serve immediately while still sizzling hot.
Chef’s Insight
Don't overcook the corn, as it will become too soft and lose its delicious crunch.
Notes
Use fresh cilantro for the best flavor and aroma.