📝 About This Recipe
This elevated take on a fast-food classic transforms humble corn on the cob into a gourmet side dish bursting with smoky, sweet, and savory notes. Inspired by the vibrant flavors of American roadside stands and Mexican eloteros, this recipe uses a dual-cook method to ensure every kernel is juicy yet perfectly blistered. Finished with a luxurious compound butter and a dusting of zesty aromatics, it’s the ultimate handheld snack that steals the show.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (shucked and silks removed)
- 2 tablespoons Kosher Salt (for the boiling water)
- 1 tablespoon Granulated Sugar (to enhance natural sweetness)
Smoked Garlic Butter
- 1/2 cup Unsalted Butter (softened at room temperature)
- 3 cloves Garlic (finely minced or grated)
- 1 teaspoon Smoked Paprika (for a deep, woody aroma)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Toppings & Garnish
- 1/4 cup Cotija Cheese or Parmesan (finely crumbled)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lime (cut into wedges)
- 1/2 teaspoon Chili Powder (for a hint of heat)
👨🍳 Instructions
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1
Begin by preparing the corn: remove the husks and all the fine silk threads. Trim the stalks if they are excessively long, but leave a small 'handle' if desired.
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2
Fill a large stockpot with enough water to fully submerge the corn. Add 2 tablespoons of kosher salt and 1 tablespoon of sugar to the water; bring it to a rolling boil.
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3
While the water heats, prepare the Smoked Garlic Butter. In a small bowl, combine the softened butter, minced garlic, smoked paprika, sea salt, and black pepper. Mash with a fork until smooth and aerated.
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4
Once the water is boiling, carefully drop the corn into the pot. Boil for exactly 5 minutes. This 'par-boiling' ensures the kernels are tender and plump before hitting the high heat.
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5
While the corn boils, preheat a cast-iron grill pan or an outdoor grill to medium-high heat. You want it hot enough to sear quickly.
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6
Remove the corn from the boiling water using tongs and pat them completely dry with a clean kitchen towel. Moisture is the enemy of a good sear!
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7
Lightly brush each ear of corn with a thin layer of the prepared garlic butter.
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8
Place the corn onto the hot grill pan. Sear for 2-3 minutes per side, rotating frequently, until you see beautiful golden-brown and charred spots across the kernels.
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9
Remove the charred corn from the heat and immediately place them on a serving platter.
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10
While the corn is still steaming hot, slather the remaining Smoked Garlic Butter generously over each ear, allowing it to melt into the crevices.
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11
Sprinkle the crumbled Cotija cheese and a dusting of chili powder evenly over the buttered corn.
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12
Finish with a shower of fresh cilantro and serve immediately with lime wedges on the side for squeezing.
💡 Chef's Tips
Always use the freshest corn possible; the natural sugars begin turning to starch the moment it is picked. Don't skip the sugar in the boiling water—it acts as a flavor enhancer for the corn's natural sweetness. If you don't have a grill, you can use a kitchen torch to achieve that charred 'fast food' look and flavor. To make it vegan, substitute the butter with a high-quality plant-based butter and use nutritional yeast instead of cheese. For an extra kick, mix a teaspoon of chipotle in adobo sauce into your butter mixture.
🍽️ Serving Suggestions
Pair with a crisp Mexican lager or a cold glass of sweetened limeade. Serve alongside BBQ ribs or pulled pork sandwiches for a classic summer feast. For a lighter snack, pair with a fresh watermelon and feta salad. Great as a side for grilled fish tacos or spicy shrimp skewers. Serve with a side of creamy chipotle mayo for extra dipping indulgence.