Grilled Corn with Cotija and Paprika
A favorite street food in Mexico, grilled corn is easy to prepare at home, either outdoors or in. Here we use a cast-iron stovetop grill pan to produce attractive grill marks on the ears, then slather them with melted butter, roll in cotija cheese and sprinkle with smoked paprika, which lends bright color and a hint of heat. Serve alongside fried chicken or barbecued ribs for a wonderful summer meal.
- 4 oz. (125 g) cotija cheese, crumbled
- 3 ears of corn, shucked and silks removed
- Vegetable oil for brushing
- 3 Tbs. unsalted butter, melted
- 1 Tbs. smoked paprika
- Kosher salt
- Fresh cilantro leaves for garnish
Place the cotija cheese in a bowl. Set aside.
Bring a large pot of water to a boil over high heat. Add the corn and cook until the kernels are crisp-tender, about 5 minutes. Drain and pat dry. Cut each ear into 3 equal pieces.
Preheat a cast-iron grill pan over high heat. Lightly brush the pan with vegetable oil. Arrange the corn on the pan and cook, turning once, until the kernels are lightly charred and tender, about 4 minutes per side. Brush the corn with the melted butter and roll in the cotija cheese, pressing gently to adhere. Transfer the corn to a serving platter, sprinkle with the paprika and salt, garnish with cilantro and serve. Serves 4.
Williams Sonoma Test Kitchen