Fiery Southwest Street Corn
Discover our Fiery Southwest Street Corn recipe inspired by the famous Mexican street corn. Bring the vibrant flavors of Elote or Esquites to your kitchen with this easy-to-follow copycat recipe.
Allergens
Dairy (in queso fresco)
Ingredients
- 6 ears of fresh corn, husked and cleaned
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce (preferably Cholula)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup crumbled queso fresco or feta cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat a grill or grill pan to medium high heat. Brush the corn with oil and season with salt and pepper.
- Grill the corn for 8 10 minutes, turning occasionally, until charred on all sides.
- In a small bowl, mix together the mayonnaise, hot sauce, paprika, cumin, salt, and pepper to create the fiery sauce.
- Remove the corn from the grill and immediately spread the fiery sauce evenly over each ear of corn.
- Sprinkle crumbled queso fresco or feta cheese generously over the sauce covered corn.
- Garnish with chopped cilantro and serve with lime wedges for a zesty finish.
Chef’s Insight
Let the corn rest for a minute after grilling to allow the flavors to meld together.
Notes
Adjust the spiciness to your taste by using more or less hot sauce.