Firecracker Street Corn with Spicy Aioli

Explore this delicious copycat recipe for Firecracker Street Corn with Spicy Aioli that will transport you to a lively street food market.

🕒 Prep: 10 mins | Cook: 8 mins | Total: 18 mins

🍽 Servings: 2

🔥 Difficulty: Advanced

🌎 Cuisine: American

Allergens

Dairy, Gluten, Eggs, Soy

4 ears corn, shucked 1/4 cup mayonnaise 1/4 teaspoon smoked paprika 1/4 teaspoon ground cayenne pepper Salt and black pepper to taste 2 tablespoons unsalted butter, melted 2 tablespoons grated Cotija cheese 1/4 cup crumbled tortilla chips 2 tablespoons chopped fresh cilantro

In a small bowl, whisk together the mayonnaise, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste set aside for the spicy aioli.
Preheat an outdoor grill or grill pan to medium high heat. Brush the corn with melted butter and season with salt and black pepper. Grill the corn, turning occasionally, until slightly charred and tender, about 8 minutes.
Remove the corn from the grill and immediately brush with the spicy aioli, then sprinkle with Cotija cheese and tortilla chips. Top with chopped fresh cilantro before serving.

This Firecracker Street Corn is all about capturing that nostalgic street food energy and turning it into a sensational dish.

This recipe is best enjoyed immediately after cooking for optimal texture and flavor.

Replace Cotija cheese with Parmesan or Feta; use gluten-free tortilla chips.

Cook the corn in the oven at 400°F for 25 minutes instead of grilling.

You can also use a stovetop grill pan or indoor griddle to cook the corn.

Store individual ingredients separately; do not store the cooked corn.

Fresh corn is best enjoyed immediately, but leftover spicy aioli can be stored in an airtight container in the refrigerator for up to 1 week.

Place each corn on serving plates and garnish with additional Cotija cheese and tortilla chips.

Per serving: 420 calories; 23g fat (9g saturated); 15mg cholesterol; 610mg sodium; 50g carbohydrates; 5g fiber; 8g protein.