Smoky Chili-Lime Charred Corn

A vibrant and textural take on Mexican street corn featuring a unique smoked paprika and lime zest crema glaze, finished with a sprinkle of crushed pepitas for an extra crunch.

25 min total Base: 4 servings 210 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Fresh corn on the cob, Cotija cheese, Fresh lime juice — quantities stay the same regardless of serving count.

Fresh corn on the cob

4 ears(fixed)

Greek yogurt

0.25 cup

Cotija cheese

0.5 cup(fixed)

Smoked paprika

1 teaspoon

Fresh lime juice

2 tablespoons(fixed)

Roasted pepitas

2 tablespoons

Instructions

Preheat your outdoor grill to medium-high heat or prepare a heavy cast-iron grill pan on the stovetop.

Shuck the corn, removing all silk and leaves, and lightly brush each cob with a tiny bit of neutral oil.

Place corn directly on the grates, turning occasionally, until the kernels develop a deep golden char and are tender, about 10-12 minutes.

In a small mixing bowl, whisk together the Greek yogurt, lime juice, half of the smoked paprika, and half of the zest of one lime.

Once the corn is charred, remove from heat and let it rest for two minutes.

Using a brush or spoon, coat each cob generously with the yogurt mixture.

Roll the coated corn in the crumbled Cotija cheese until every side is covered.

Top with the remaining smoked paprika, crushed pepitas, and extra lime zest before serving immediately.

💡 Chef's Tip

To get the best char, ensure the corn is completely dry before hitting the grill. If you want a more intense flavor, roast the corn in its husk for the first 5 minutes to steam it, then peel it back and char the kernels directly over the flames.

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