Fiery Street Corn on the Cob – Copycat Carnival Classic

Allergens

Milk (Dairy) in Butter, Egg (Mayonnaise)

Ingredients

• 4 large ears of corn, husked and cleaned 1/2 cup unsalted butter, melted 1/3 cup mayonnaise 2 tablespoons honey 2 tablespoons hot sauce (e.g., Frank's RedHot) 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to taste Zest of 1 lime 1/4 cup crumbled feta cheese (optional) 2 tablespoons fresh cilantro, finely chopped (optional)

Instructions

1. Preheat an outdoor grill or stovetop griddle to medium high heat.
2. In a medium bowl, whisk together the melted butter, mayonnaise, honey, hot sauce, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper until well combined. Set aside.
3. Place corn cobs on the grill or griddle and cook for 6 8 minutes, turning every few minutes, until slightly charred and tender.
4. Remove corn from heat and generously brush each cob with the spicy sweet butter mixture.
5. Sprinkle with lime zest, feta cheese (if using), and cilantro (if using). Serve immediately.

Chef’s Insight

To enhance the charred effect, slightly blacken the tips of the corn cobs before applying the spicy-sweet butter mixture.

Notes

For an extra smoky flavor, soak corn cobs in a mixture of water and wood chips for 30 minutes before grilling.