Festival Classic Snack: Sizzling Smoky Street Corn

Allergens

Dairy (Cotija Cheese)

Ingredients

• 2 ears fresh sweet corn, husked and cleaned
• 3 tablespoons unsalted butter
• 1/2 cup mayonnaise
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring water to a boil. Add the corn and cook for 5 minutes until slightly tender but still firm. Drain and set aside.
2. In a small bowl, combine the mayonnaise, butter, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
3. Preheat grill to medium high heat. Brush grates with oil to prevent sticking. Grill corn for 5 7 minutes, turning occasionally until slightly charred and heated through.
4. Remove corn from the grill and brush generously with the spicy mayonnaise mixture. Sprinkle cotija cheese evenly over both ears of corn.
5. Return corn to the grill and cook for an additional 2 3 minutes, until the cheese is melted and slightly charred.
6. Remove from the grill and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

To achieve that perfect charred and glossy contrast, keep an eye on the corn while it's on the grill. The cheese should be melted but not completely smooth - you want those smoky bits of cheese!

Notes

Serve this dish with a refreshing beverage to complement the smoky flavors.