Tex-Mex Grilled Street Corn with Smoky Chipotle Butter
This Tex-Mex Grilled Street Corn with Smoky Chipotle Butter recipe is an unforgettable, fiery twist on the classic street food that brings the sizzle and smoke of a bustling market to your table.
Allergens
Dairy (in the butter), Wheat (if using gluten-free corn)
Ingredients
- 6 ears of corn, shucked and cleaned
- 1/2 cup unsalted butter, softened
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest and juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Crumbled cotija cheese, for serving
Instructions
- Preheat grill to medium high heat (about 350°F).
- In a small bowl, mix together the softened butter, chipotle chili powder, cumin, smoked paprika, salt, and black pepper until well combined.
- Brush each ear of corn with some of the lime juice, then roll it in the seasoned butter to coat evenly.
- Place the buttered corns on the grill and cook for 5 7 minutes, turning occasionally, until the corn is charred and tender.
- Remove the corn from the grill and immediately brush with remaining lime juice. Sprinkle with lime zest, chopped cilantro, and cotija cheese. Serve immediately.
Chef’s Insight
The smoky, spicy chipotle butter adds a bold punch to the sweet corn, making this dish truly unforgettable.
Notes
Feel free to adjust the spice level according to your preference by adding more or less chipotle chili powder.