Tequila Lime Street Corn

Ingredients

• 4 ears Fresh corn on the cob, husks removed
• 0.25 cup Blanco tequila
• 2 tablespoons Fresh lime juice
• 1 tablespoon Honey
• 2 tablespoons Unsalted butter, melted
• 0.5 teaspoon Chili powder
• 1 teaspoon Flaky sea salt
• 0.5 cup Fresh cilantro, chopped
• 0.33 cup Cotija cheese, crumbled(optional)
• 0.25 teaspoon Garlic powder

Instructions

1. 1

   Preheat your grill or a cast-iron grill pan to medium-high heat.

2. 2

   In a small bowl, whisk together the tequila, lime juice, honey, melted butter, and garlic powder to create the glaze.

3. 3

   Place the corn ears on the grill and cook for 8-10 minutes, turning occasionally until lightly charred on all sides.

4. 4

   During the last 3 minutes of grilling, generously brush the tequila-lime glaze over the corn using a pastry brush.

5. 5

   Continue rotating the corn while brushing with the remaining glaze until it becomes sticky and caramelized.

6. 6

   Remove the corn from the heat and immediately sprinkle with chili powder and flaky sea salt.

7. 7

   Roll the warm corn in the chopped cilantro until well-coated.

8. 8

   Top with crumbled Cotija cheese if desired and serve with extra lime wedges.