Smoky Street Corn with Chipotle Butter

Allergens

Dairy (Butter)

Ingredients

• 6 ears fresh corn, shucked and cleaned
• 1/2 cup unsalted butter, softened
• 2 chipotles in adobo sauce, finely chopped
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat grill or grill pan to medium high heat.
2. In a small bowl, combine butter, chipotles, paprika, and cumin. Mix until well combined.
3. Season corn with salt and pepper. Grill corn, turning occasionally, until slightly charred on all sides, about 8 10 minutes.
4. Remove from grill and immediately spread a generous amount of the chipotle butter mixture onto each ear of corn.
5. Sprinkle with cotija cheese and top with cilantro. Serve with lime wedges on the side.

Chef’s Insight

To add an extra layer of smokiness, grill the lime wedges alongside the corn.

Notes

For an extra kick, try adding a dash of hot sauce to the chipotle butter.