“Carnival Crave’s Sizzling Street Corn”

Allergens

Milk, Dairy (in Cotija cheese and queso fresco)

Ingredients

• 4 ears of fresh corn, shucked and cleaned
• 1 cup grated Cotija cheese
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted
• Zest and juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 2 cups queso fresco, crumbled
• 1 jalapeño, thinly sliced (optional)

Instructions

1. Preheat a gas or charcoal grill to medium high heat.
2. In a small bowl, mix together the chili powder, cumin, smoked paprika, black pepper, and salt set aside.
3. Brush each ear of corn with 1 tablespoon of melted butter. Sprinkle an even layer of Cotija cheese onto each ear, followed by a dusting of the spice mix.
4. Grill the corn for about 5 6 minutes, turning occasionally, until slightly charred and tender. Remove from the grill and let it rest for 2 minutes.
5. In a small bowl, whisk together the remaining melted butter, lime zest, and juice.
6. Brush the corn with the lime butter, then top with fresh cilantro and crumbled queso fresco. Garnish with jalapeño slices if desired.
7. Serve immediately, allowing your guests to experience the sensory explosion of flavors, textures, and aromas.

Chef’s Insight

"Sizzling Street Corn is more than just a dish; it's an experience that brings people together around delicious flavors."

Notes

Serve with additional lime wedges for an extra burst of zesty flavor.