Smoky Street Corn on the Cob: Festival Classic

Allergens

Dairy (Butter)

Ingredients

• 2 large ears of corn, husked and cleaned
• 3 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, mix together the smoked paprika, ground cumin, chili powder (if using), garlic powder, salt, and pepper to create a spice blend. Set aside.
2. Preheat an outdoor grill or stovetop grill pan to medium high heat.
3. Brush each ear of corn with melted butter, then sprinkle the spice blend evenly over the surface of the corn.
4. Place the seasoned corn on the preheated grill and cook for 8 10 minutes, turning every 2 3 minutes, until the kernels are tender and slightly charred.
5. Remove the corn from the heat and let it rest for 1 minute.
6. Squeeze lime wedges over the cooked corn and garnish with fresh cilantro leaves.
7. Serve immediately.

Chef’s Insight

The key to perfect grilled corn is allowing it to rest after cooking, which allows the flavors to meld together.

Notes

This recipe is perfect for a summer BBQ or festival-themed gathering.