Fiery Festival Classic Appetizer – Spicy Grilled Street Corn
Discover the ultimate copycat recipe for Spicy Grilled Street Corn that will transport you to any festival or outdoor gathering with its vibrant flavors and aroma.
Allergens
Dairy (cotija cheese), Eggs (mayonnaise)
Ingredients
- 4 large corn on the cob, husked and cleaned
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat an outdoor grill or stovetop grill pan to medium high heat.
- In a small bowl, mix together the mayonnaise, chili powder, smoked paprika, cumin, salt, and black pepper. Set aside.
- Brush each corn cob with some of the prepared spicy mayo mixture, making sure to coat all sides evenly.
- Grill the corn on the cob for 10 12 minutes, turning every 2 3 minutes until cooked and charred to your desired level.
- Remove from heat and let it cool slightly.
- Evenly spread the remaining spicy mayo mixture over each grilled corn cob.
- Sprinkle cotija cheese evenly on top of each corn cob.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Chef’s Insight
To add an extra burst of flavor, mix some spicy mayo into the cotija cheese before sprinkling it onto the corn.
Notes
Feel free to adjust the spice level according to your preference by adding more or less chili powder.