Smoky Tex-Mex Grilled Street Corn

Allergens

Dairy (cotija cheese), Eggs (mayonnaise)

Ingredients

• 6 large ears of corn, shucked and cleaned
• 1/2 cup mayonnaise
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 3 limes, zested and juiced
• 4 tablespoons unsalted butter

Instructions

1. In a small bowl, mix together mayonnaise, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to create the spice mixture. Set aside.
2. Preheat your grill or grill pan to medium high heat.
3. In a large bowl, toss the corn in half of the lime juice to prevent them from drying out while cooking.
4. Grill the corn for 8 10 minutes, turning occasionally, until slightly charred and tender. Remove from the grill and brush with butter, then evenly coat each ear with the spice mixture.
5. In a separate bowl, mix together cotija cheese, remaining lime juice, cilantro, and lime zest. Sprinkle this mixture over the seasoned corn.
6. Serve immediately and enjoy!

Chef’s Insight

The secret to this dish is the perfect balance of smoky spices, creamy mayo, and tangy lime juice that bring the flavors to life.

Notes

The combination of spices creates a unique smokiness that captures the essence of grilling on a Texas street corner.