Firecracker Street Corn: Festival Classic Snack

Allergens

Dairy, Gluten (if using corn holders containing gluten)

Ingredients

• 4 ears of corn, husked and silks removed
• 1 cup cotija cheese
• 1/2 cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 lime, zested and juiced
• 4 wooden skewers or corn holders

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, combine the cotija cheese, sour cream, chili powder, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix until well combined. Set aside.
3. Place corn on skewers or corn holders. Brush corn with melted butter and season with salt and black pepper.
4. Grill corn for 8 10 minutes, turning occasionally, until kernels are tender and slightly charred. Remove from grill and let cool slightly.
5. In a small saucepan over medium heat, combine cheese mixture and lime zest. Stir until heated through and creamy.
6. Carefully spread the cheese sauce evenly on each corn cob. Sprinkle with cilantro and parsley, then squeeze lime juice over the top.
7. Serve immediately.

Chef’s Insight

Don't be afraid to adjust seasonings to your preference - add more heat with cayenne pepper or tang with lime juice if desired.

Notes

Be sure to let the corn cool slightly before adding the cheese sauce, as it can melt too quickly and become difficult to spread.