Sizzling Street Corn Carnival

Allergens

Dairy (in Cotija cheese), Soy (in some mayonnaise brands)

Ingredients

• 4 large ears of corn, husked and cleaned
• 2 tablespoons vegetable oil
• 1/2 cup mayonnaise
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (optional)
• 1 cup grated Cotija cheese
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons finely chopped cilantro leaves
• Salt, to taste

Instructions

1. Preheat a charcoal or gas grill to medium high heat (350°F 400°F).
2. In a small bowl, mix together mayonnaise, paprika, cumin, chili powder, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to create a spice blend. Set aside.
3. Brush the corn ears with vegetable oil and season with salt, to taste. Grill the corn for 10 12 minutes, turning every few minutes until the kernels are tender and slightly charred on all sides.
4. Remove the corn from the grill and let it cool for a couple of minutes. Then, using a small brush or your fingers, spread the spice blend over each ear of corn, pressing gently to adhere the mixture to the corn.
5. Evenly sprinkle the Cotija cheese over each ear of corn. Drizzle lime juice and garnish with cilantro leaves.

Chef’s Insight

The perfect balance of spice and smokiness makes this dish unforgettable.

Notes

Make sure to have all ingredients prepared and ready before grilling the corn.