Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

Preparation 30 minutes Cook Time 20 minutes Inactive Time: Total Time: Total Time 0:30
Serves 6     adjust servings



  • 6 ears corn on the cob (husks on)
  • 3 ounces soft goat cheese
  • 2 tablespoons milk
  • 1-2 limes, juiced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1 pinch salt
  • fresh cilantro, chopped (optional)
  • lime wedges, for serving


Prepare the corn for grilling by gently pulling back the husks and removing the silk (do not remove the husks). Place the corn in a shallow dish and cover with water; soak for 30 minutes.

Heat your grill to medium and arrange the corn on the grates in a single layer. Cover and grill for 20 minutes, turning every 5 minutes. Transfer to a plate and let cool slightly; remove and discard the husks.

If desired, remove the husks and return the corn to the grill for 5-7 minutes or until lightly charred.

While the corn is cooking, mix together the goat cheese, milk, and lime juice until it has a consistency resembling yogurt. Season with salt.

Spread each piece of corn evenly with about 1 tablespoon of the goat cheese spread. Sprinkle with smoked paprika, chipotle chili powder, and chopped cilantro (if desired.) Serve with lime wedges.


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