Grilled Corn with Ruby Crunch Chili Crisp
Grilled Corn with Ruby Crunch Chili Crisp
5 Lakes Flavor
3
5 minutes
15 minutes
Mexican-American
Side Dish
Looking for a new twist on grilled corn that everyone will love? Imagine this: the satisfying crunch of chili bits against tender kernels, the sweet char from the open flame, and a bright kick of zesty citrus combined create something far more exciting than a simple side dish.
Ingredients
- 3 ears of corn
- 3 tbsp Ruby Crunch Chili Crisp (divided)
- 2 tbsp lime juice
- 2 tbsp parmesan or cotija cheese, finely crumbled
- Jalapeno Lime Sea Salt, to taste
- pepper, to taste
Directions
Shuck the corn: remove the husks and all the silk from the corn.
Prepare the marinade: juice the lime and place it in a bowl. Add 2 tbsp of the Ruby Crunch to the same bowl and stir to combine.
Prepare the cobs: brush the mixture onto the cobs or massage in with your hands.
Cook the cobs: place the cobs on the grill for about 10-15 minutes, turning frequently. Continue cooking until the corn has caramelized with some slight charring on the edges.
Assemble: remove the cobs from the grill and place them on a platter. Sprinkle with cheese and drizzle with the remaining 1 tbsp of Ruby Crunch.
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