Street Corn Carnival

Allergens

Dairy, Gluten-Free (if using gluten-free corn)

Ingredients

• 4 large corn on the cobs, shucked and cleaned
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• Zest of 1 lime and juice from half
• 2 tablespoons chipotle mayo
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Preheat a grill or grill pan over medium heat. In a small bowl, mix together the softened butter, garlic, lime zest and juice, chipotle mayo, paprika, cumin, salt, and pepper. Set aside.
2. Place corn on the grill and cook for 8 10 minutes, turning occasionally until tender and slightly charred.
3. Remove from heat and immediately slather each cob with the prepared garlic butter mixture. Return to the grill for an additional 2 3 minutes, allowing the flavors to melt into the corn.
4. Remove from heat and sprinkle with cotija cheese, cilantro, and a final squeeze of lime juice.

Chef’s Insight

The key to this recipe is the perfect balance of flavors - spicy, sweet, tangy, and smoky all in one bite!

Notes

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