Smoky Mountain Street Corn – Copycat Kickin’ Corn Recipe
A copycat recipe of the famous street food classic, Smoky Mountain Street Corn, with a spicy twist. Grilled corn smothered in a creamy sauce and topped with cotija cheese. Perfect for tailgates and outdoor gatherings.
Allergens
Milk, Eggs, Dairy, Gluten-Free
Ingredients
- 6 large ears of corn, shucked and cleaned 1 cup mayonnaise 1/2 cup sour cream 1/2 cup freshly grated parmesan cheese 1 tablespoon smoked paprika 1 teaspoon ground cayenne pepper 1 teaspoon ground black pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt, to taste 4 tablespoons unsalted butter, melted 1/2 cup crumbled cotija cheese Fresh cilantro leaves, for garnish Lime wedges, for serving
Instructions
- Preheat an outdoor grill or grill pan to medium high heat.
- In a medium bowl, combine mayonnaise, sour cream, parmesan cheese, smoked paprika, cayenne pepper, black pepper, garlic powder, onion powder, and salt. Mix well.
- Brush the corn with melted butter and season with salt. Place the corn directly on the grill or grill pan and cook for 6 8 minutes per side until the corn is tender and lightly charred.
- Remove the corn from the grill and immediately brush each ear with the creamy sauce, being sure to cover all sides. Sprinkle generously with crumbled cotija cheese and garnish with fresh cilantro leaves.
- Serve immediately with lime wedges for added zest.
Chef’s Insight
The key to this dish is the perfect balance of spicy and smoky flavors, along with the creamy sauce that clings to each bite.
Notes
For added flavor, try grilling the lime wedges alongside the corn.