Mexican Street Corn

August 2018 - Lunch & Dinner

Nothing says summer quite like grilled corn on the cob. Dress it with pops of citrus, cilantro, and smoked paprika, and you’ve got yourself the makings of a sweet summer evening.

Directions

Preheat grill over high until hot.
If you want a bit of a char on the corn, pull back a few of the husks on each ear of corn. Place the corn directly on the grill, cover, and grill, rotating occasionally, for 15-20 minutes, or until the husks are charred on all sides.
Let the corn cool, then remove the husks (or fold back to use as handles) and silk from each ear of corn.
Use a pastry brush or your hands to spread the coconut oil over each ear of corn. Place the corn on a serving platter, sprinkle with smoked paprika, lime juice, cilantro, and season with sea salt and black pepper. Serve with Spread’Em Kitchen’s Chive & Garlic Cheese Spread.