Smoky Tex-Mex Street Corn on the Cob

Allergens

Dairy (cheese), Egg (mayonnaise)

Ingredients

• 6 fresh ears of corn, husked and cleaned
• 1/4 cup mayonnaise
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• 1 cup crumbled cotija cheese or feta cheese, for topping
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, finely chopped (optional)
• 2 limes, cut into wedges

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, mix together the mayonnaise, chili powder, cumin, smoked paprika, garlic powder, and salt to taste to create your smoky spice blend. Set aside.
3. Place corn on the preheated grill and cook for 10 12 minutes, turning occasionally, until slightly charred and tender.
4. Remove corn from the grill and immediately slather each ear with a generous layer of the smoky spice blend.
5. Top with cotija or feta cheese, fresh cilantro, jalapeno pepper (if using), and a squeeze of lime juice.

Chef’s Insight

The key to this dish is to cook the corn until it's slightly charred and tender, so it holds up well under the toppings without becoming mushy.

Notes

Be sure to use fresh corn for this recipe; it makes all the difference in taste and texture.