Sizzling Southwest Street Corn on the Cob
This Copycat Sizzling Southwest Street Corn on the Cob recipe is perfect for tailgating and game day appetizers. Enjoy the smoky, spicy blend of flavors that will make you feel like you're at a street fair or outdoor event.
Allergens
Dairy (Milk in Feta Cheese), Gluten-Free
Ingredients
- 6 large ears of corn, husked and cleaned 1/2 cup mayonnaise 1/4 cup crumbled feta cheese 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, freshly cracked 1/4 cup finely chopped fresh cilantro leaves 2 limes, zested and juiced 1 tablespoon unsalted butter, melted
Instructions
- Preheat a grill or grill pan over medium high heat.
- In a small bowl, mix together mayonnaise, feta cheese, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Stir in the lime zest and juice until combined. Set aside.
- Brush each ear of corn with melted butter, then season with a pinch of salt and pepper.
- Grill the corn, turning every 2 3 minutes, until tender and slightly charred, about 8 minutes total.
- Remove corn from grill and immediately brush with the mayonnaise mixture, coating evenly on all sides. Sprinkle with chopped cilantro.
- Serve hot off the grill with additional lime wedges for squeezing over the top.
Chef’s Insight
The perfect blend of spices and smoke creates an irresistible combination that will have you craving more. Don't forget to add a squeeze of lime just before digging in for a burst of fresh flavor.
Notes
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