Smoky Street Corn with Queso Fresco
A delicious BBQ Smokehouse appetizer inspired by street corn that combines smoky paprika with crumbly queso fresco for a perfect blend of flavors.
Allergens
None
Ingredients
- 4 large ears of corn, husked and cleaned
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- Salt, to taste
- Pinch of sugar
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro leaves, finely chopped
- 1 lime, cut into wedges
Instructions
- Preheat your grill or stovetop grill pan to medium high heat.
- In a small bowl, combine the paprika, chili powder, salt, and sugar.
- Brush the corn ears with olive oil and evenly sprinkle the spice mixture on each ear.
- Grill the corn for 6 8 minutes, turning every few minutes to ensure even cooking, until slightly charred and tender.
- Remove from heat and let rest for 2 minutes.
- Sprinkle crumbled queso fresco over the grilled corn and garnish with chopped cilantro.
- Serve immediately with lime wedges on the side.
Chef’s Insight
The smokiness from the paprika creates an unforgettable flavor profile that complements the sweetness of the corn. Don't forget to serve with lime wedges - they add a tangy kick that ties everything together.
Notes
This dish can easily be scaled up or down to fit the needs of your gathering.