Sizzling Street Corn with Smoky Garlic Herb Butter

Allergens

Dairy (in cotija cheese and butter), Gluten (if using gluten-free corn)

Ingredients

• 4 large ears of corn, shucked and cleaned
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 lime, zested and juiced
• 1/4 cup chopped fresh chives

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped cilantro, smoked paprika, salt, and pepper. Mix well to create the Smoky Garlic Herb Butter. Set aside.
3. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from heat and let cool for a few minutes.
4. While the corn is cooling, zest and juice the lime. In a small bowl, combine the cotija cheese, Parmesan cheese, lime zest, lime juice, and chopped chives to create the Tangy Cheese Topping. Set aside.
5. Once the corn has cooled enough to handle, spread the Smoky Garlic Herb Butter evenly over each ear of corn. Then, sprinkle the Tangy Cheese Topping generously on top of the butter.
6. Return the corn to the grill or grill pan and cook for 2 3 minutes per side, until the cheese is melted and slightly bubbling. Remove from heat and let rest for a minute before cutting.

Chef’s Insight

Allow the corn to rest after grilling to let the flavors meld together before cutting.

Notes

The Smoky Garlic Herb Butter and Tangy Cheese Topping can be prepared in advance for a quicker assembly.