Mexican Street Corn
- 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.