Tex-Mex Street Corn Skewers with Queso Fresco

Allergens

Dairy (Queso Fresco)

Ingredients

• 4 ears of fresh corn, shucked and cut into rounds
• 1 cup crumbled queso fresco
• 2 limes, zested and juiced
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 wooden or metal skewers
• Fresh cilantro leaves for garnish

Instructions

1. In a small bowl, mix together the lime zest, smoked paprika, chili powder, salt, and pepper.
2. Thread corn rounds onto skewers, about 4 5 pieces per skewer.
3. Preheat your grill or grill pan to medium high heat. Brush the corn skewers with a little olive oil.
4. Grill the corn skewers for 2 3 minutes per side until charred and tender. Remove from heat and sprinkle the spice mix over the corn.
5. Top each skewer with a generous pinch of queso fresco, a squeeze of lime juice, and garnish with fresh cilantro leaves.

Chef’s Insight

The secret to perfect Tex-Mex Street Corn Skewers lies in the charred edges, which add smoky depth, while the creamy queso fresco balances the heat from the chili powder.

Notes

For added heat, sprinkle a bit of cayenne pepper into the spice mix.