Smokehouse Street Corn

Allergens

Dairy, Eggs

Ingredients

• 4 large ears of corn, shucked and cleaned
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon chipotle chili powder
• 1/2 cup crumbled blue cheese
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons finely chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium high heat.
2. Brush the corn ears with olive oil and season with salt and pepper.
3. Grill the corn for 8 10 minutes, turning occasionally, until charred and tender. Remove from heat and let cool slightly.
4. In a small bowl, mix together mayonnaise, smoked paprika, cumin, garlic powder, onion powder, and chipotle chili powder.
5. Carefully slice the kernels off the cob and place them in a large mixing bowl.
6. Add the spiced mayo mixture to the corn and toss to coat evenly.
7. Sprinkle blue cheese and parmesan cheese over the coated corn, then add chopped cilantro.
8. Serve with lime wedges for squeezing over the top.

Chef’s Insight

The combination of spices brings a smoky depth to this classic dish, while the blue cheese adds a tangy contrast.

Notes

[Include any additional notes or tips]