Smoky Street Corn With Spicy Butter

Find the perfect copycat recipe for Mexico City's famous El Camaroncito street corn with our Spicy Street Corn With Spicy Butter.

🕒 Prep Time: 5 mins - Cook Time: 10 mins - Total Time: 15 mins

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: Mexican, Street Food

Allergens

Dairy, Gluten Free

Preheat a grill or grill pan over medium heat.
In a small saucepan, melt the butter and stir in the chili powder and salt to taste. Set aside.
Place the corn on the preheated grill and cook, turning occasionally, until slightly charred and tender, about 8 10 minutes.
Remove corn from the grill and immediately brush with the spicy butter mixture. Sprinkle with crumbled cotija cheese and chopped cilantro. Squeeze lime juice over each ear of corn.

Don't forget to serve these with extra lime wedges for an added burst of zesty flavor!

The spicy butter mixture can be prepared ahead to save time during cooking.

For dairy-free, substitute the butter with coconut oil or a vegan butter alternative.

This dish can also be prepared in an oven or over a stovetop.

Bake the corn in the oven at 375°F for 20-25 minutes until tender and slightly charred.

Store the ingredients separately, refrigerate butter in a sealed container.

Fresh corn can be stored up to one week in the refrigerator, while cotija cheese lasts several months in the refrigerator.

Arrange each ear of corn on individual plates, creating a "hero shot" of the charred kernels and vibrant toppings.

Each serving contains approximately 200 calories, with high amounts of vitamin C and fiber from the corn.