Tex-Mex Street Corn with Smoky Chipotle Butter

Allergens

Dairy (in the cheese)

Ingredients

• 6 ears of corn, shucked
• 1/2 cup unsalted butter, softened
• 2 tablespoons adobo sauce from canned chipotles in adobo
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 cup crumbled Cotija cheese or feta cheese
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, mix together the softened butter, adobo sauce, smoked paprika, ground cumin, garlic powder, salt, and pepper to make the chipotle butter. Set aside.
3. Grill the corn, turning occasionally, until slightly charred on all sides, about 8 10 minutes.
4. Remove the corn from the grill and slather each ear with the chipotle butter, making sure to cover the entire surface.
5. Sprinkle each ear of corn generously with Cotija cheese, then top with chopped fresh cilantro.
6. Serve immediately with lime wedges on the side for squeezing over the top.

Chef’s Insight

The smoky chipotle butter adds a bold, fiery twist to the classic street corn recipe.

Notes

This recipe serves as a copycat of a famous Tex-Mex street corn dish but with a unique twist.