Featured Recipe
Grilled Mexican Street Corn Remix
By Kate
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Corn grilled in husks until smoky and tender, slathered with spiced herb butter and topped with tangy crema and cheeses. Key to charred flavor without drying out. Uses smoked paprika instead of chile powder plus fresh cotija swapped for manchego. Cilantro replaced by chopped green onions for brightness. Longer grill for husks, then quick butter glaze on grill for crisp edges. Lime juice adds sharp pop in sprays. Rustic, bold Mexican-inspired fare that’s tactile and vibrant. Cooks low then finishes hot for crunch and flavor contrast.
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Prep:
10 min
Cook:
40 min
Total:
50 min
Serves:
12 servings
grilling
Mexican cuisine
summer recipes
vegetarian
Introduction
Corn roasted in husks, smoky soft then slathered with spice butter and tang. Why fuss? Husk traps moisture, locks in heat—like steaming and roasting at once. Flip to darken evenly, keep husks pliant. Once husks off, butter must coat corn completely to hold flavor, create that crispy layer. Smoked paprika here, subtle wood-smoke depth replaces chile heat. Manchego cheese crumbles on for tangy cream with richness that melts at warmth. Swap cilantro for green onions—sharpness cuts buttery layers, keeps edge. Lime juice spurts bright acidity, hit as soon as corn comes off heat. You’ll smell sweet corn sugars, coated in char, butter with citrus and cheese. Good way to kill a summer afternoon.
Ingredients
About the ingredients
Butter softened—not melted—for better adherence. Smoked paprika over chile for mellow smoky tone, less bite. Manchego instead of cotija or queso fresco; common substitution when Mexican cheeses unavailable; melts slightly on warm cobs, richer taste. Fresh lime juice essential; bottled won’t cut the richness. Crema or sour cream both do, crema preferred for authentic tang and texture. Diced green onions instead of cilantro—green onions have sturdy crunch, bright peppery notes. Husked carefully—don’t rip kernels. Gloves helpful if impatient but allow corn to cool for easier peeling. Husk smoking can flare, monitor heat closely. Use direct gas or charcoal grill, avoid too hot or too cold grills
Method
Technique Tips
Grill setup matters—medium-high heat steady, no flare ups which burn husks. Corn cooks in husk 25–30 minutes—flipping every 10 minutes ensures even smoky steam roasting, husks blacken but not fully burnt. Remove; cool tactile sense key. Husk removal by hand: silk sticks, work gently but quickly. Roll ears in softened butter blended with smoked paprika for even spice coverage. Return to grill, direct heat on grates about 15–20 minutes; listen for light crackling noise as butter chars; watch edges crisp but not blackened. Off heat, spritz fresh lime juice liberally for brightness and acid balance. Roll corn in crema just after lime spritz to prevent dilution and aid cheese to stick. Apply manchego cheese then top with diced green onions; fresh last minute for texture. Garnish extra smoked paprika for color and flavor pop. Serve warm immediately. Tactile and sensory cooking over timers; look, smell, feel done.
Chef's Notes
- 💡 Husk moisture traps heat—steam and smoke work. Corn cooks well inside husk. Keep husks even, monitor heat—prevent fires. Flip every 10 minutes. Look for slight char, not burned.
- 💡 Spread unsalted, softened butter not melted. Even coating vital. Turn corn quickly into smoked paprika butter. Coverage is key; it retains moisture. Watch for bubbling, edges crisp.
- 💡 Lime juice brightens richness. Spritz immediately off grill. Fresh juice really matters. Bottled? No vibrant notes. Use only fresh limes or skip; nothing replicates that sharpness.
- 💡 Use cracked open cotija or bold queso fresco for better coats. Feel free to swap. Measure flavor carefully. If nacho cheese style desired, go bold with creamy cheddar.
- 💡 Don’t forget those green onions—cut sharpness nicely. Add right at end—keep crunch. Cilantro alternatives are plenty. Fresh herbs make difference; avoid wilting early.
Kitchen Wisdom
Why is corn dry?
Heat too high; husks burn. Medium-high is key. Check husks breaking—shouldn't peel off easily; perfect steaming temp.
Butter not sticking?
Butter cold? Softened not melted. Use quickly on warm corn. Roll fast—make sure coated thoroughly; no gaps.
Can I use different cheese?
Substitute with crumbled feta—flavor shift but works. Monterey jack can melt well too. Aim for richer textures.
Storing leftovers possible?
Keep in fridge, wrap well. Use within two days—quality fades. But reheating lacks fresh grilled flavor. Enjoy cold.
