Firecracker Street Corn Skewers

Allergens

Dairy, Gluten

Ingredients

• 4 fresh ears of corn, shucked and cleaned
• 4 slices of bacon, cut into thirds
• 2 large jalapeños, halved and sliced
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• 2 cups arugula leaves
• 8 wooden skewers

Instructions

1. Preheat a grill to medium high heat.
2. In a small bowl, combine the mayonnaise, smoked paprika, ground cumin, garlic powder, salt, and pepper mix well and set aside.
3. Thread one ear of corn, a few slices of bacon, jalapeño halves, and a wooden skewer onto each skewer. Repeat for all 8 skewers.
4. Grill the skewers for 5 7 minutes per side or until the corn is tender and slightly charred.
5. Brush the grilled skewers with the mayonnaise mixture on all sides.
6. Sprinkle each skewer evenly with Parmesan cheese, cotija cheese, and cilantro.
7. Serve immediately over a bed of arugula leaves.

Chef’s Insight

To add more heat, include pickled jalapeños in place of fresh ones.

Notes

To ensure a perfect grill mark on the corn, place the skewers at an angle to the grate.