Spicy Smoky Street Corn with Mango Salsa

Allergens

Corn, Dairy (butter), Cilantro

Ingredients

• 1. 4 ears of fresh corn, shucked 2. 2 tablespoons chili powder 3. 1 teaspoon smoked paprika 4. 1/2 teaspoon ground cumin 5. 1/2 teaspoon garlic powder 6. 1/4 teaspoon cayenne pepper (optional) 7. 1/2 teaspoon salt 8. 1/4 teaspoon black pepper 9. 3 tablespoons unsalted butter, melted 10. 1 ripe mango, diced 11. 1/4 cup red onion, finely chopped 12. 1/4 cup cilantro, chopped 13. 1 jalapeno, seeded and minced 14. 1 lime, juiced 15. Salt and pepper to taste

Instructions

1. Preheat grill or grill pan to medium high heat. In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Set aside.
2. Brush corn with melted butter and sprinkle the seasoning mixture evenly over each ear of corn. Wrap each corn in aluminum foil and place on grill or grill pan. Cook for 15 minutes, turning every 5 minutes, until corn is tender.
3. While corn is cooking, prepare mango salsa by combining diced mango, red onion, cilantro, jalapeno, lime juice, salt, and pepper in a bowl. Mix well and set aside.
4. Remove corn from grill or grill pan, unwrap foil, and let cool for 2 minutes. Carefully cut kernels off the cob using a sharp knife.
5. Place corn kernels in a large bowl, add mango salsa, and toss gently to combine.
6. Serve immediately with extra lime wedges, if desired.

Chef’s Insight

The secret to perfect grilled corn is in the seasoning - a blend of smoky chili powder, warm paprika, and a touch of heat from cayenne pepper.

Notes

A spicy twist on a classic, this dish is sure to become a crowd favorite at your next gathering.