Festival Classic Lunch: Grilled BBQ Street Corn with Spicy Crema

Allergens

Dairy (Cotija cheese)

Ingredients

• 6 ears of fresh corn, husked 1/2 cup butter, melted 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper, to taste 1 cup mayonnaise 1 tablespoon hot sauce 1/2 cup crumbled cotija cheese 1 tablespoon fresh lime juice Chopped cilantro leaves, for garnish

Instructions

1. In a small bowl, mix together the butter, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
2. Preheat grill to medium high heat. Brush corn with some of the seasoned butter mixture, making sure to cover each ear evenly.
3. Grill corn for 8 10 minutes, turning occasionally and brushing with more of the seasoned butter as needed, until slightly charred and tender.
4. In a separate bowl, combine mayonnaise, hot sauce, cotija cheese, lime juice, and remaining butter mixture. Mix well.
5. Remove corn from grill and immediately brush with the spicy crema sauce. Garnish with cilantro leaves.

Chef’s Insight

Grilling the corn gives it a perfect balance of smoky flavor and tender texture, while the spicy crema adds a zesty kick that complements the sweetness of the corn.

Notes

For an extra smoky flavor, soak the corn in cold water for 30 minutes before grilling.