Copycat BBQ Street Corn on the Cob

Allergens

Eggs (in mayonnaise) - Dairy (cotija cheese)

Ingredients

• 6 large ears of corn, husked
• 1 cup mayonnaise
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste
• 1 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro leaves, chopped
• 2 limes, cut into wedges
• Butter, for grilling

Instructions

1. Preheat your grill or grill pan over medium high heat.
2. In a small bowl, mix together the mayonnaise, chili powder, paprika, cumin, garlic powder, onion powder, ground black pepper, and cayenne pepper (if using) to create a spicy BBQ rub. Set aside.
3. Holding each ear of corn upright, brush with butter and season generously with salt. Place the corns on the grill and cook for 5 7 minutes, rotating occasionally until charred and tender.
4. Remove the corn from the grill and immediately slather each ear with the spicy BBQ rub, covering it completely.
5. Sprinkle crumbled cotija cheese generously over the corn and return to the grill for 1 2 minutes, allowing the cheese to melt.
6. Transfer the corn to a serving platter, garnish with fresh cilantro leaves, and serve immediately with lime wedges on the side.

Chef’s Insight

Feel free to adjust the spice levels to your preference by adding or removing cayenne pepper from the BBQ rub.

Notes

For a more authentic experience, serve this dish on a sunny day with a side of fresh guacamole and tortilla chips.