Spicy Grilled Street Corn with Queso Fresco

Allergens

Dairy (Queso Fresco)

Ingredients

• 2 ears of corn, shucked
• 1/4 cup crumbled queso fresco
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon unsalted butter, melted
• Salt, to taste
• Freshly ground black pepper, to taste
• Lime wedges, for serving (optional)

Instructions

1. Preheat a grill or grill pan over medium heat. Brush the corn with melted butter and season with salt and pepper.
2. Place the corn on the grill and cook for 8 10 minutes, turning occasionally, until the kernels are charred and tender.
3. In a small bowl, combine the paprika and chili powder. Remove the corn from the grill and immediately brush with the spice mixture.
4. Top the grilled corn with crumbled queso fresco and serve with lime wedges, if desired.

Chef’s Insight

The perfect balance of smokiness, heat, and tanginess makes this Spicy Grilled Street Corn an unforgettable treat!

Notes

Feel free to adjust the spice levels according to your preference.