Smoky Southwest Street Corn on the Cob – Copycat Recipe

Allergens

Dairy (cotija cheese), Egg (mayonnaise)

Ingredients

• 4 large ears of sweet corn, husks removed and washed
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup crumbled cotija cheese
• 2 tablespoons finely chopped fresh cilantro
• Salt and black pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together mayonnaise, lime juice, cumin, smoked paprika, chili powder, garlic powder, and cayenne pepper (if using). Set aside.
3. Place corn on the preheated grill or grill pan and cook for 8 10 minutes, turning every few minutes, until slightly charred on all sides. Remove from heat and let cool slightly.
4. Using a sharp knife, carefully remove the kernels from the cob.
5. In a large bowl, gently toss the corn kernels with the spiced mayonnaise mixture, crumbled cotija cheese, cilantro, salt, and pepper to taste.
6. Serve immediately for an unforgettable game day experience.

Chef’s Insight

The smokiness of the grilled corn pairs perfectly with the spiced mayonnaise for an irresistible combination.

Notes

This recipe is best enjoyed freshly prepared and served immediately.