Smoky Southwest Corn on the Cob
This recipe is perfect for those looking to make an impressive appetizer with a little heat.
Allergens
Milk (in feta cheese)
Ingredients
- 4 large ears of corn, shucked
- 1/2 cup mayonnaise
- 1 tablespoon chipotle powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat a grill or grill pan to medium high heat.
- In a small bowl, mix together the mayonnaise, chipotle powder, paprika, garlic powder, onion powder, and cumin season with salt and black pepper to taste. Set aside.
- Grill the corn, turning occasionally, until tender and slightly charred on all sides, about 8 10 minutes.
- Remove the corn from the grill and immediately spread the spicy mayo mixture evenly over each cob. Top with crumbled feta cheese.
- Squeeze lime wedges over the top of each cob and garnish with fresh cilantro.
Chef’s Insight
To keep the corn warm while you finish preparing, wrap it in aluminum foil and place in a cooler.
Notes
Feel free to adjust the spice level by adding more or less chipotle powder.