Fiery Street Corn Sizzlers – Copycat Carnival Classic

Allergens

Milk, Eggs, Soy (mayonnaise)

Ingredients

• 6 large ears of corn, shucked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lime juice
• 1 tablespoon smoked paprika
• 1 tablespoon ground cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, melted
• 2 cups freshly popped popcorn
• Chopped cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a small bowl, whisk together mayonnaise, Parmesan cheese, lime juice, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper to create the Fiery Corn Sauce. Set aside.
2. Preheat an outdoor grill or stovetop grill pan over medium high heat. Brush corn ears with melted butter and season with a pinch of salt and pepper.
3. Grill corn, turning occasionally, for about 10 minutes or until lightly charred and tender. Remove from the grill and let cool slightly.
4. Spread Fiery Corn Sauce evenly over each ear of corn, then sprinkle with additional Parmesan cheese and cayenne pepper, if desired.
5. Return corn to the grill and cook for an additional 2 3 minutes or until the sauce is bubbly and slightly charred.
6. Remove from the grill, let cool for a minute, then cut each ear of corn in half. Sprinkle with popcorn and chopped cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

Adjust the spice level of the Fiery Corn Sauce according to your preference for heat.

Notes

For a crowd-pleasing party dish, serve the corn halves on a large platter and let guests build their own with additional toppings like crumbled bacon or pickled jalapeños.