Fireball Street Corn: A Sizzling Twist on Elote
Discover the thrilling flavors of Fireball Street Corn, a sensational twist on traditional elote. Ideal for any gathering or Friday night tailgate, this easy-to-make recipe is sure to impress your guests with its perfect balance of heat and tanginess.
Allergens
Dairy (queso fresco)
Ingredients
- 4 large ears of corn, husked and cleaned
- 2 tablespoons vegetable oil
- 1/4 cup crumbled queso fresco
- 2 limes, zested and juiced
- 2 teaspoons fireball chili seasoning blend (or substitute with chili powder and cayenne pepper)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the grill or grill pan over medium high heat. Brush the corn ears with vegetable oil and season them with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until charred on all sides. Remove from the grill and let cool slightly.
- In a small bowl, mix together the queso fresco, lime zest, fireball chili seasoning blend (or substitute), and salt to taste.
- Carefully slice off the top of each corn ear, then brush the entire surface with lime juice. Sprinkle the chili cheese mixture evenly over each ear of corn.
- Cut the corn into individual pieces and serve immediately.
Chef’s Insight
The perfect balance of heat and tang, this dish is sure to be a crowd favorite at any gathering.
Notes
For an extra smoky flavor, try grilling the corn with wooden skewers.