Spicy Grilled Street Corn with Queso Fresco and Chili Lime Butter

Allergens

Dairy (queso fresco)

Ingredients

• 4 ears of fresh corn, shucked
• 4 tbsp unsalted butter, softened
• 1 tsp smoked paprika
• 1/2 tsp ground cayenne pepper
• Salt and black pepper to taste
• 4 oz queso fresco, crumbled
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. In a small bowl, combine softened butter, smoked paprika, ground cayenne pepper, salt, and black pepper. Mix well to create the chili lime butter. Set aside.
2. Preheat an outdoor grill or grill pan to medium high heat.
3. Brush each ear of corn with the chili lime butter, ensuring it's evenly coated on all sides.
4. Place corn on the preheated grill and cook for 8 minutes, turning every 2 minutes, until the corn is charred and tender.
5. Remove corn from the grill and let it cool for a minute before sprinkling with queso fresco.
6. Return corn to the grill for an additional 1 2 minutes to allow the cheese to slightly melt.
7. Transfer corn to a serving platter, garnish with cilantro leaves, and serve with lime wedges on the side.

Chef’s Insight

The smokiness from the chili lime butter pairs perfectly with the sweetness of the corn and the tangy queso fresco.

Notes

Serve this dish with taco salads or as a side to grilled meats for an authentic Mexican feast.