Blazing Tex-Mex Street Corn on the Cob

Allergens

Dairy (cotija cheese), Eggs (mayonnaise)

Ingredients

• 6 ears of corn, shucked and cleaned
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 cup crumbled cotija cheese
• 1/2 cup finely chopped cilantro
• 6 lemon or lime wedges

Instructions

1. In a small bowl, whisk together chili powder, paprika, cumin, garlic powder, onion powder, black pepper, and cayenne (if using). Set aside.
2. Preheat grill to medium high heat (about 350°F). Brush corn with melted butter, then evenly coat with the spice mixture.
3. Grill corn, turning occasionally, for 8 10 minutes or until slightly charred and tender. Remove from grill.
4. In a separate bowl, mix mayonnaise and lime juice.
5. Brush each cob with the mayonnaise mixture, then sprinkle with cotija cheese and cilantro. Serve immediately with lemon or lime wedges.

Chef’s Insight

To add an extra kick, sprinkle the corn with more cayenne pepper just before serving.

Notes

For a more hands-on experience, set up a corn-seasoning and topping station for guests to customize their own street corn.