Grilled corn coated in butter, spices, lime juice, and plenty of cheese. Street style!
If this was Mario Brothers and corn could eat a mushroom, then this would be it’s level up. Corn on the cob is already good. But this. This is next level. It’s street corn! And it’s next up for the 4th of July cookout series.
If you’ve been following along, you’ve already checked out the 38 hour pulled pork, and (my personal favorite) pulled pork nachos with pineapple salsa. I’ve got two more recipes coming your way this week to round out an entire meal, including drinks, and to make you the kings and queens of cookouts.
While you’re all eating this, I’ll be in Canada shoving my face with poutine. For those of you who don’t know what poutine is, its a dish of fries covered in gravy and cheese curds, and it originated in Canada. It’s sooooo good! We’re traveling to Niagara Falls this year for the holiday, so the street corn is going to have to wait until we get home.
Street corn is really easy, and it’s a fun way to spice up a common side dish. Literally. These bad boys pack some heat, but like all things, you can always tone it down. Or pair it with a frozen prickly pair skinny marg to cool off. If you don’t have a grill, no worries! You can broil these in the oven and get the same result.
Coat your corn with softened butter, sprinkle on your spices, wrap individually in foil, and grill for 15-20 minutes. Top with as much parmesan cheese as your heart desires and some salt and lime for good measure!
- 5 corn on the cob
- 4 tbsp butter
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ¼ tsp salt + more for serving
- ¼ tsp pepper
- 2 tbsp grated parmesan cheese + more for serving
- lime for serving
- Place each cob of corn on a piece of tin foil
- Mix together chili powder, garlic powder, onion powder, cayenne, salt and pepper, and parmesan cheese
- Soften a stick of butter and coat each cob
- Sprinkle cheese and spices onto corn and wrap up in tin foil
- Place foil packs on the grill and close the top
- Grill for 15-20 minutes
- Remove from the grill and serve with extra cheese, salt, and lime