Fiery Street Corn Carnival

Allergens

Soy (in soy sauce and mayonnaise)

Ingredients

• 4 fresh ears of corn, shucked and cleaned 2 tbsp vegetable oil 1/2 cup mayonnaise 2 tbsp sriracha sauce 1 tbsp soy sauce 1 tsp Korean red pepper flakes (gochugaru) Zest and juice of 1 lime 2 tbsp chopped fresh cilantro 1/2 cup grated cotija cheese Salt and black pepper, to taste

Instructions

1. In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, Korean red pepper flakes, lime zest and juice, and salt and pepper. Mix well and set aside.
2. Heat vegetable oil in a large skillet or grill pan over medium high heat.
3. Add the corn to the skillet or grill pan, and cook for 4 5 minutes per side until charred and slightly caramelized.
4. Remove the corn from the skillet and brush each ear generously with the prepared sauce.
5. Return the corn to the skillet and continue cooking for an additional 1 2 minutes per side, until heated through and the sauce is melting into the corn.
6. Remove the corn from the skillet and immediately sprinkle with chopped cilantro and cotija cheese. Serve immediately.

Chef’s Insight

This recipe is all about balancing flavors - the smoky char of the corn, the heat of the chili sauce, the saltiness of the soy sauce, and the tanginess of the lime juice come together to create a truly unforgettable experience.

Notes

The spiciness of the dish can be adjusted to taste by adding more or less sriracha sauce.