Street Corn Grilled Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
American
Street Corn Grilled Cheese
Description
The recipe starts by grilling corn on the cob over high heat until charred, then cutting the kernels off the cob. The corn is combined with softened butter, chopped cilantro, and lime zest, seasoned with kosher salt, creating a flavorful spread. This butter mixture is spread on the bread's outside to toast the sandwich evenly and add herbaceous brightness.
The sandwich assembles with cheddar cheese, grilled corn, and thinly sliced green onions between two sourdough slices. Cooking over medium-low heat allows the cheese to melt fully while developing a golden crust on the bread. After cooking, it is topped with crumbled cotija cheese, chili lime seasoning, and fresh cilantro for smoky, spicy, and citrusy notes reminiscent of Mexican street corn.
This grilled cheese pairs a creamy, melty interior with fresh grilled corn and herb-driven butter, ideal as a savory snack or light meal capturing traditional street food flavors in sandwich form.
Ingredients
- 2 corn on the cob grilled, ears
- 4 tablespoons butter softened
- 2 tablespoons cilantro plus extra for serving, fresh, chopped
- 1 teaspoon lime freshly grated zest
- kosher salt
- 4 lices sourdough bread
- 6 ounces cheddar cheese freshly grated, sharp
- 2 green onion thinly sliced
- 2 tablespoons cotija cheese crumbled
- 1 pinch chili lime seasoning
Instructions
- To grill the corn, heat the grill over high heat. Place the ears directly on the grill and cook until they are just charred, turning often. This will take about 8 to 10 minutes. You can use leftover corn or fresh corn too! Once the ears are cool, slice the corn off the cob.
- Stir together the softened butter, cilantro, lime zest and a big pinch of salt. Mix until combined.
- Spread the outsides of the bread with the cilantro lime butter. Heat a large skillet or griddle over medium-low heat. Place 2 slices of the bread butter-side down in the skillet, top with the cheese, the corn and the green onions. Top with the remaining slices of bread, butter-side up.
- Cook over low to medium-low heat, doing so slowly until the cheese melts. Once the bottom is golden and toasty, flip and cook until the other side is golden too.
- Remove immediately and top with cotija cheese, a sprinkle of chili lime seasoning and fresh cilantro. Serve and enjoy!
User Reviews
Overall Rating
5
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