Firecracker Grilled Corn (Printable Version)
Charred corn with spicy butter, cotija cheese and fresh cilantro - a perfect summer side with a Mexican-inspired kick.
# What You'll Need:
→ Main Components
01 -
4 ears of fresh corn, husked
02 -
3 tbsp unsalted butter, melted
03 -
1 tbsp mayonnaise (optional)
→ Seasonings
04 -
1 tsp smoked paprika
05 -
1/2 tsp chili powder (or cayenne for extra heat)
06 -
1 clove garlic, minced
07 -
Salt and pepper, to taste
→ Garnishes
08 -
1/3 cup crumbled cotija cheese
09 -
2 tbsp chopped fresh cilantro
10 -
1 lime, cut into wedges
11 -
Hot sauce, to taste (optional)
# Steps To Follow:
01 -
Preheat your grill (or grill pan) to medium-high heat. Lightly brush each ear of corn with oil to prevent sticking. Grill the corn for 10–12 minutes, turning occasionally, until charred and lightly blackened in spots.
02 -
In a small bowl, mix melted butter, paprika, chili powder, garlic, salt, and pepper. Stir in mayonnaise if using for extra creaminess and adhesion. Add a few dashes of your favorite hot sauce if desired.
03 -
Immediately after grilling, brush the corn with the firecracker butter generously. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve hot with lime wedges on the side for squeezing over the top.
# Notes and Tips:
01 -
Serve on a rustic wooden platter for a homestyle, picnic-ready presentation.
02 -
If you prefer extra spice, serve with additional chili flakes or hot sauce on the side.
03 -
Perfect as a BBQ side dish or snack for summer gatherings.