Southern Smokehouse Street Corn

Allergens

Dairy (Cotija Cheese)

Ingredients

• 2 large ears of corn, husks removed and silks removed
• 4 tablespoons butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• Salt, to taste
• 2 cups cotija cheese, crumbled
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tablespoons mayonnaise
• 1/4 cup sour cream
• 1 teaspoon hot sauce (such as Cholula or Tapatío)

Instructions

1. Preheat your grill to medium heat.
2. In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, and salt. Set aside.
3. Brush each ear of corn with melted butter, then sprinkle the spice mixture evenly over the corn.
4. Wrap each ear of corn in aluminum foil, and place on the preheated grill. Cook for 15 20 minutes, turning occasionally, until the corn is tender and slightly charred.
5. In another small bowl, combine the mayonnaise, sour cream, and hot sauce. Set aside.
6. Remove the corn from the grill and carefully unwrap the foil. Brush with additional melted butter, then sprinkle with crumbled cotija cheese and chopped cilantro.
7. Serve immediately with lime wedges and spicy cream sauce on the side.

Chef’s Insight

The secret to this recipe lies in the perfect balance of spice and smoke, taking you straight to your favorite southern smokehouse.

Notes

Feel free to adjust the spice levels according to your preference.