Fiery Tex-Mex Street Corn Copper

Allergens

Dairy (Mayonnaise)

Ingredients

• 6 fresh ears of corn, husked and cleaned
• 2 cups mayonnaise
• 1 cup grated Cotija cheese
• 1 tablespoon smoked paprika
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat grill or grill pan over medium high heat (350°F).
2. In a large bowl, mix together mayonnaise, Cotija cheese, smoked paprika, ground cayenne pepper, garlic powder, onion powder, salt, and black pepper until well combined.
3. Add lime juice to the sauce mixture, stirring to combine.
4. Place corn on grill or grill pan and cook for 5 minutes per side, or until lightly charred.
5. Remove corn from heat and let it cool for a few minutes.
6. Brush each ear of corn generously with the spicy sauce, coating evenly.
7. Return corn to grill or grill pan and cook for an additional 2 minutes per side, until the sauce is heated through and slightly crispy.
8. Remove from heat, let cool slightly, and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

This recipe is inspired by the famous "Elote" street food found throughout Mexico and the American Southwest. Our twist includes a smoky paprika-spiced sauce to bring out the flavors even more.

Notes

For added heat, try adding more cayenne pepper to the sauce.