Tex-Mex Street Corn Explosion
This Tex-Mex Street Corn Explosion recipe is a zesty and delicious grilled corn snack inspired by the famous street food, Elotes. With its perfect blend of spices and tangy lime, it's a crowd-pleasing favorite that captures the essence of a Friday-night tailgate or bustling street market.
Allergens
Dairy (Cotija cheese)
Ingredients
- 2 large ears of corn, husked and cleaned 4 tbsp unsalted butter, melted 1/2 cup crumbled Cotija cheese 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp chili powder Salt and pepper, to taste 2 tbsp fresh lime juice 1/4 cup chopped fresh cilantro
Instructions
- Preheat the grill to medium high heat (350°F).
- In a small bowl, mix together smoked paprika, ground cumin, chili powder, salt, and pepper. Set aside.
- Brush each ear of corn with half of the melted butter, then season with half of the spice mixture.
- Grill the corn for 6 8 minutes, turning occasionally, until tender and slightly charred.
- Remove corn from the grill and brush with the remaining melted butter. Sprinkle with Cotija cheese, the rest of the spice mix, lime juice, and cilantro. Serve immediately.
Chef’s Insight
For an extra smoky flavor, soak the corn in cold water for 15 minutes before grilling.
Notes
If using wooden skewers for the corn, be sure to soak them in water for at least 30 minutes before grilling to prevent burning.