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Grilled Corn with a Flavorful Twist!

Grilled corn on the cob with lime crèma and cotija cheese. Once you’ve done this once, you’ll want have it all summer long—while the corn is sweet and the nights are warm enough to grill. (If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.)

Smith & Truslow Organic Black Pepper >
Smith & Truslow Organic Chili Powder >
Smith & Truslow Organic Smoked Paprika >

Recipe Alergies


  • 1.Husk corn down to innermost layer. Slather with butter, sprinkle salt and fresh ground peppercorns and press husk back on ear so corn is protected by one layer. (This task should be delegated to people lazing about outside on lawn chairs.)
  • 2.Stir crème fraiche with smoked paprika, chili powder, lime juice and sea salt. Chill in refrigerator until ready to serve.
  • 3.Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
  • 4.Pull back remaining husks for pretty presentation… or remove husks entirely. Your call.
  • 5.Spoon on lime crema and top with crumbled cotija cheese.


  • 12 ears corn on the cob
  • 1 stick butter
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon organic ground black pepper
  • 1 cup crème fraiche
  • 1 lime, juiced
  • 1 teaspoon organic ground smoked paprika
  • 1 teaspoon organic chili powder
  • 4 oz. cotija or feta cheese, crumbled