Sizzling Southern Street Corn

Allergens

Milk (in cheese), Egg (in mayonnaise)

Ingredients

• 4 large ears of corn, shucked and cleaned
• 1/2 cup mayonnaise
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro leaves, for garnish

Instructions

1. Preheat an outdoor grill or grill pan to medium high heat. Brush the corn with some oil and season with a pinch of salt and pepper.
2. In a small bowl, whisk together mayonnaise, chili powder, smoked paprika, cumin, garlic powder, black pepper, and salt to create your spice blend. Set aside.
3. Grill the corn for 8 10 minutes, turning frequently, until the kernels are tender and slightly charred.
4. Immediately upon removing from the grill, brush each ear of corn with a generous layer of the spice blend. Sprinkle each corn with Monterey Jack cheese.
5. Return the corn to the grill for 1 2 minutes until the cheese is melted and slightly bubbly.
6. Squeeze lime juice over the top and garnish with fresh cilantro leaves. Serve warm and sizzling.

Chef’s Insight

To increase the sizzle factor, sprinkle a pinch of chili powder directly onto the hot corn before adding cheese.

Notes

Serve with a side of your favorite dipping sauce for even more flavor!