Firecracker Street Corn – A Festival Classic

Allergens

Dairy (Mayonnaise and Cotija Cheese), Gluten (Tortilla Chips)

Ingredients

• 4 large ears of corn, husks removed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 tablespoons unsalted butter, melted
• 1 cup grated Cotija cheese or Parmesan cheese
• 1/2 cup crumbled tortilla chips
• 1/4 cup finely chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your outdoor grill to medium heat. Brush the corn ears with melted butter and season with salt and pepper to taste.
2. In a small bowl, combine mayonnaise, sour cream, cumin, smoked paprika, chili powder, salt, and pepper. Set aside.
3. Grill the corn for 8 10 minutes, turning occasionally until kernels are tender and slightly charred.
4. Remove the corn from the grill and let it cool slightly. Slather each ear with the mayo mixture and sprinkle generously with Cotija cheese and crumbled tortilla chips.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

Chef’s Insight

The combination of smoky flavors and tangy creaminess in this dish creates a truly unforgettable experience that captures the essence of street food at its best.

Notes

The use of Cotija cheese and tortilla chips adds a unique touch to this recipe, making it both delicious and reminiscent of classic Mexican street food.