Mouthwatering Mexican Paleo Street Corn Skewers – A Cinematic Experience!

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 ears fresh corn, husks removed and cleaned
• 1/2 cup Paleo mayo
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground chili powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 8 wooden skewers

Instructions

1. Preheat the grill to medium heat.
2. Soak the wooden skewers in water for at least 30 minutes to prevent burning.
3. Cut the corn kernels off the cob and place them in a large bowl.
4. In a separate small bowl, combine mayo, lime juice, chili powder, paprika, cumin, salt, and pepper. Stir until well mixed.
5. Add the mayo mixture to the corn kernels and toss gently to coat evenly.
6. Thread the corn onto the skewers, leaving some space between each kernel for easy bites.
7. Grill the skewers for 4 5 minutes per side until slightly charred and heated through.
8. Remove from the grill, garnish with chopped cilantro, and serve immediately.

Chef’s Insight

Grilling the corn kernels gives them a smoky, charred flavor that pairs perfectly with the spicy mayo sauce and fresh cilantro garnish.

Notes

For a spicier dish, increase the amount of ground chili powder used in the mayo sauce.