Smoky Street Corn on the Cob – Grilled Mexican Street Corn Copycat

Allergens

Milk (cotija cheese), Eggs (mayonnaise)

Ingredients

• 4 ears of fresh corn, husked and cleaned 2 tablespoons vegetable oil Salt and pepper to taste 2 tablespoons butter, melted 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 1/4 teaspoon ground black pepper 1/2 teaspoon salt, or to taste 1/4 cup crumbled cotija cheese 1/4 cup chopped fresh cilantro 1 lime, cut into wedges

Instructions

1. Preheat an outdoor grill to medium high heat (about 350°F).
2. Brush the corn with vegetable oil and season with salt and pepper.
3. Grill the corn, turning occasionally, for about 8 10 minutes or until tender and slightly charred.
4. In a small bowl, whisk together the butter, mayonnaise, smoked paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and salt.
5. Remove the corn from the grill and immediately brush with the spiced mayonnaise mixture.
6. Sprinkle crumbled cotija cheese over the corn, then top with freshly chopped cilantro.
7. Serve the Street Corn on the Cob hot, accompanied by lime wedges for squeezing.

Chef’s Insight

To achieve the perfect char on your corn, rotate it frequently on the grill. The smokiness of the corn complements the spiced mayonnaise mixture for a mouthwatering combination.

Notes

For a truly authentic experience, consider serving this dish alongside other Mexican street food favorites like tacos and guacamole.