Festival Firecracker Street Corn

Allergens

Dairy (Cotija Cheese), Egg (Mayonnaise)

Ingredients

• 6 ears of fresh sweet corn, husked and cleaned
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cup grated Cotija cheese
• 1/4 cup chopped fresh cilantro
• 4 limes, cut into wedges
• 1 tablespoon unsalted butter

Instructions

1. Preheat your outdoor grill or grill pan to medium high heat.
2. In a small bowl, mix together the mayonnaise, lime juice, smoked paprika, cayenne pepper, ground black pepper, and salt. Set aside.
3. Brush each ear of corn with melted butter and season with salt and pepper.
4. Place the corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
5. Remove the corn from the heat and let it cool for a few minutes.
6. Slather each ear of corn with the spicy mayo mixture, then sprinkle generously with Cotija cheese and cilantro.
7. Serve immediately with lime wedges on the side.

Chef’s Insight

Don't skimp on the charring - it adds depth of flavor and character to the dish.

Notes

For added spice, try using jalapeño or serrano peppers in place of the cayenne pepper.