Smoky Street Corn “Elote” With Spicy Mayo

Allergens

Dairy, Eggs

Ingredients

• 2 large ears of corn, husked
• 1/4 cup mayonnaise
• 1 teaspoon hot sauce (or more to taste)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon freshly grated parmesan cheese
• 1 tablespoon crumbled feta cheese
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or BBQ on medium high heat.
2. In a small bowl, mix together mayonnaise, hot sauce, smoked paprika, cumin, garlic powder, salt, and pepper to make the spicy mayo. Set aside.
3. Place corn on the preheated grill and cook for 10 minutes, turning occasionally, until corn is tender and has nice grill marks.
4. Remove corn from the grill and brush with some of the prepared spicy mayo while still warm. Top with parmesan cheese and feta cheese.
5. Serve immediately with lime wedges on the side.

Chef’s Insight

This dish can be easily customized by adding your favorite toppings like cotija cheese, cilantro, or chili powder.

Notes

Serve this dish as a side or appetizer for your next BBQ or outdoor gathering.