Smokehouse Street Corn “El Diablo”

Allergens

Dairy (in feta cheese), Egg (in mayonnaise)

Ingredients

• 6 ears of fresh corn, shucked
• 1/2 cup mayonnaise
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro
• 2 limes, zested and juiced
• Optional: hot sauce or sriracha to taste

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together mayonnaise, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
2. Grill corn for 10 minutes, turning every few minutes, until tender and charred in spots. Remove from heat and let cool slightly.
3. Brush each ear of corn with the spicy mayonnaise mixture, then sprinkle with crumbled feta cheese.
4. Return corn to grill and cook for an additional 2 3 minutes until the cheese is melted and slightly bubbling. Remove from heat.
5. In a small bowl, combine lime zest, lime juice, and cilantro. Sprinkle over the top of each ear of corn. Add hot sauce or sriracha to taste, if desired.

Chef’s Insight

For an even spicier kick, let the corn marinate in the mayonnaise mixture for at least 30 minutes before grilling.

Notes

This recipe can be doubled or tripled for larger gatherings.