Fiery Street Corn With Spicy Mayo
This recipe captures the essence of a fiery street corn dish inspired by festival classics. It's an easy-to-make appetizer that brings smoky flavors and crowd energy to your kitchen. Find this delicious, copycat version with a spicy twist perfect for sharing at parties or gatherings.
Allergens
Eggs (in mayo), Soy (if using soy-based mayonnaise)
Ingredients
- 4 ears of fresh corn, husked 1/2 cup unsalted butter, melted 1 tablespoon smoked paprika 1 teaspoon ground cayenne pepper (adjust for desired heat) 1 teaspoon chili powder 1 teaspoon garlic powder Salt and black pepper to taste 4 cups vegetable oil for frying For the Spicy Mayo: 1/2 cup mayonnaise 1 tablespoon sriracha hot sauce 1 teaspoon freshly squeezed lemon juice Salt and pepper to taste
Instructions
- In a small bowl, mix together mayonnaise, sriracha hot sauce, lemon juice, salt, and pepper for the Spicy Mayo. Set aside.
- In a large pot or deep fryer, heat vegetable oil to 375°F (190°C).
- Mix melted butter, smoked paprika, cayenne pepper, chili powder, garlic powder, salt, and black pepper in a medium bowl.
- Holding the corn upright, carefully brush each ear of corn with the seasoned butter mixture.
- Carefully lower the buttered corn into the hot oil, frying in batches if needed to avoid overcrowding. Fry for 3 4 minutes or until the corn is golden brown and crispy. Use a slotted spoon to remove the corn from the oil and let it drain on paper towels.
- Allow the corn to cool slightly before drizzling with Spicy Mayo and serving immediately.
Chef’s Insight
Don't be afraid to adjust the heat level by increasing or decreasing the amount of cayenne pepper.
Notes
For a bold flavor and vibrant color, use fresh corn in season.