Flaming Street Corn “El Diablo”
A fiery and flavorful take on traditional Mexican street corn, perfect for a festive appetizer or summer barbecue.
Allergens
Dairy (Mayonnaise and Cotija Cheese), Gluten
Ingredients
- 4 large ears of corn, husked and cleaned
- 1/2 cup mayonnaise
- 1 jalapeno, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Zest and juice of one lime
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro leaves, for garnish
Instructions
- Preheat a grill or grill pan over medium high heat. Brush the corn with a little oil to prevent sticking.
- Grill the corn for 6 8 minutes, turning occasionally until each side is slightly charred and tender. Remove from heat.
- In a small bowl, mix together mayonnaise, finely chopped jalapeno, smoked paprika, ground cumin, salt, pepper, lime zest and juice until well combined. Set aside.
- Brush the spicy mayo mixture generously onto each grilled corn ear. Top with crumbled cotija cheese and garnish with fresh cilantro leaves.
- Serve immediately.
Chef’s Insight
Don't be afraid to play with the heat level - you can adjust the amount of jalapeno or even use a different type of chili pepper depending on your preference.
Notes
Enjoy the aroma and sizzle of the grill while preparing this festive appetizer. The flavors will transport you to a bustling street festival in an instant.