Firecracker Tex-Mex Street Corn on the Cob

Allergens

Dairy, Gluten

Ingredients

• 4 large ears of corn, husked and silks removed
• 1/2 cup quinoa
• 1 cup water
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup mayonnaise
• 2 teaspoons chipotle chili powder
• 1/4 cup crumbled cotija cheese
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. In a small saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and cook until the quinoa is tender and has absorbed all the water, about 15 minutes. Set aside.
2. Preheat a grill or grill pan to medium high heat. Season the corn with salt and pepper. Grill the corn, turning occasionally, until it is slightly charred on all sides, about 8 10 minutes. Remove from heat and let cool slightly.
3. In a shallow dish, combine the panko breadcrumbs and olive oil. Coat each ear of corn with the panko mixture, pressing gently to adhere. Return to the grill and cook until the panko is golden brown, about 2 3 minutes per side. Transfer to a cutting board and slice off the tips.
4. In a small bowl, mix together the mayonnaise and chipotle chili powder. Slather each ear of corn with the spicy mayo. Sprinkle with crumbled cotija cheese and fresh cilantro. Finish with a squeeze of lime juice.
5. Serve immediately with additional lime wedges.

Chef’s Insight

To infuse extra smoke flavor into the corn, soak wooden skewers in water for at least 30 minutes before threading the corn onto them. Grill the corn-skewer combination for an added smoky touch.

Notes

Feel free to adjust the spiciness of the dish by adding more or less chipotle chili powder.