Festival Classic Snack: Smoky Street Corn on the Cob

Allergens

Dairy (Feta Cheese)

Ingredients

• 2 ears of corn, husked and cleaned
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• Crumbled feta cheese, for garnish
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, mix together smoked paprika, garlic powder, ground cumin, salt, and pepper. Set aside.
3. Brush the corn with olive oil, then evenly coat each ear of corn with the spice mixture.
4. Place the corn on the preheated grill or grill pan and cook for 12 15 minutes, turning occasionally, until the corn is tender and slightly charred.
5. Remove the corn from the heat and let it rest for a minute before slicing off the kernels.
6. Plate the corn and garnish with crumbled feta cheese and fresh cilantro leaves.

Chef’s Insight

The key to this dish is allowing the corn to rest after grilling, which helps concentrate the flavors.

Notes

Adjust spice levels according to your preferences.