Firecracker Street Corn – A Sizzling Festival Classic

Allergens

Dairy (queso fresco), Egg (mayonnaise)

Ingredients

• 1. 4 fresh ears of sweet corn, husked and cleaned 2. 1/2 cup crumbled queso fresco (or feta cheese) 3. 1/2 cup mayonnaise 4. 1 tbsp chili powder 5. 1 tsp ground cumin 6. 1 tsp smoked paprika 7. 1/2 tsp garlic powder 8. Salt and pepper, to taste 9. 1 lime, juiced 10. 1/4 cup finely chopped fresh cilantro 11. 1/4 cup sliced green onions 12. 1 tbsp unsalted butter

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, combine mayonnaise, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to taste. Set aside.
3. Brush the corn with butter, then season with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until charred and tender.
4. Remove corn from grill and immediately brush with the spiced mayonnaise mixture. Squeeze lime juice over each ear of corn and sprinkle with queso fresco.
5. Garnish with cilantro and green onions, then serve immediately.

Chef’s Insight

Allow the corn to rest for a few minutes after grilling before applying the spiced mayonnaise mixture, as this will prevent it from sliding off.

Notes

Always grill corn in a well-preheated grill or grill pan to avoid sticking.