Copycat Famous Restaurant’s Grilled Street Corn

Allergens

Dairy (Mayonnaise and Parmesan Cheese)

Ingredients

• 6 ears of fresh yellow corn, husks removed and cleaned 1/2 cup mayonnaise 1 tablespoon ground smoked paprika 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper (optional) 1 teaspoon ground garlic powder 1 teaspoon ground onion powder 1/4 cup freshly grated Parmesan cheese 2 tablespoons freshly chopped cilantro leaves Salt, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat (about 375°F).
2. In a small bowl, mix together the mayonnaise, smoked paprika, black pepper, cayenne pepper (if using), garlic powder, and onion powder until well combined. Set aside.
3. Place corn on the preheated grill or grill pan, turning every few minutes to cook evenly. Cook for a total of 10 12 minutes until the corn is slightly charred and tender.
4. Remove the corn from the grill and immediately brush each ear with the spicy mayonnaise mixture, coating well. Sprinkle Parmesan cheese over each ear, followed by cilantro leaves. Season with salt to taste.
5. Allow the corn to rest for 2 3 minutes before cutting into individual pieces. Serve warm.

Chef’s Insight

To add even more depth of flavor, let the spicy mayo mixture sit at room temperature before using it to brush onto the grilled corn.

Notes

Make sure to use fresh yellow corn for the best flavor and texture.