Carnival Street Corn Sizzlers

Allergens

Dairy (Queso Fresco or Cotija cheese), Wheat (all-purpose flour)

Ingredients

• 4 fresh ears of corn, shucked and cleaned
• 1 cup Queso Fresco or Cotija cheese, crumbled
• 2 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• 1 tsp ancho chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• Salt and black pepper, to taste
• 4 shallots, thinly sliced
• 1 cup all
• purpose flour
• 2 cups vegetable oil for frying
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, combine the queso fresco or cotija cheese, smoked paprika, ancho chili powder, ground cumin, and ground coriander. Set aside.
2. In another medium bowl, whisk together the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush the corn with the butter mixture, then season each ear with additional salt and black pepper as desired.
3. Heat a grill or grill pan to high heat. Grill the corn for about 5 minutes on each side until slightly charred. Let the corn cool slightly.
4. In a shallow dish, mix the flour with a pinch of salt and black pepper. Dredge the sliced shallots in the seasoned flour, shaking off any excess.
5. In a heavy bottomed pot, heat the vegetable oil to 375°F. Fry the floured shallots until golden brown and crispy, about 2 minutes. Remove from oil with a slotted spoon and place on paper towels to drain.
6. Assemble your Corn Sizzlers: slice the grilled corn off the cob and add it to a large mixing bowl. Toss the corn in the cheese mixture until evenly coated. Transfer the corn to serving dishes and top each with a generous amount of fried shallots. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Don't be afraid to adjust the spice level to your preference. Add more chili powder for extra heat or a pinch of sugar for a touch of sweetness.

Notes

The cheese mixture can be prepared ahead of time and stored in an airtight container in the refrigerator until ready to use.