Tex-Mex Street Corn on the Cob Copperpot Cookout

Allergens

Eggs (in mayonnaise), Dairy (cotija cheese)

Ingredients

• 4 medium ears of corn, husked and cleaned
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/2 tsp ground paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the grill or grill pan on medium high heat (350°F).
2. Brush the corn with olive oil and season with salt and pepper. Grill the corn for about 8 minutes, turning occasionally, until slightly charred on all sides. Remove from heat and let cool for a few minutes.
3. In a small bowl, mix together mayonnaise, paprika, cumin, garlic powder, salt, and pepper. Stir well to create the spicy mayo.
4. Carefully remove the corn kernels from the cob using a sharp knife. Add them to a large mixing bowl.
5. Gently fold in the spicy mayo into the corn until evenly coated. Sprinkle with cotija cheese and cilantro, and squeeze lime wedges on top. Serve immediately.

Chef’s Insight

The key to this recipe is letting the corn grill just enough to get a nice char while maintaining its sweetness.

Notes

Feel free to adjust the seasoning to your taste, adding more spices or cilantro as desired.