Southwestern BBQ Street Corn with Smoky Cumin Aioli

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 large ears of corn, shucked and cleaned
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup mayonnaise
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 4 wooden skewers

Instructions

1. In a small bowl, mix together the mayonnaise, lime juice, smoked paprika, ground cumin, salt, and pepper to create the smoky cumin aioli. Set aside.
2. Preheat a grill or grill pan over medium high heat.
3. Brush the corn ears with some of the smoky cumin aioli, then season with additional paprika, cumin, salt, and pepper. Place the corn on skewers to make it easier to handle.
4. Grill the corn for 5 7 minutes, turning occasionally, until charred and tender. Remove from heat and let cool slightly.
5. Using a sharp knife, carefully cut off the kernels from the cob and place them in a large bowl. Add half of the smoky cumin aioli, feta cheese, and cilantro. Toss gently to combine.
6. Plate the corn mixture onto 4 individual plates or a communal platter, and drizzle with more smoky cumin aioli. Serve immediately.

Chef’s Insight

To add an extra layer of smokiness, grill the lime wedges for a few seconds before serving.

Notes

For a spicier version, add a pinch of cayenne pepper to the smoky cumin aioli.