Carnival Corn Copter™
Discover the ultimate Tailgate Game Day Lunch with our Carnival Corn Copter™ recipe - a creative twist on a classic street-food favorite! Perfect for game day or any Friday night tailgate, this dish delivers unforgettable flavors and sensory excitement.
Allergens
Dairy (queso blanco or fresco), gluten (panko breadcrumbs)
Ingredients
- 4 large ears of corn, shucked and cleaned
- 1 cup queso blanco or queso fresco
- 1/2 cup chili con carne
- 1 tbsp butter
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/4 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your grill to medium high heat (around 375°F).
- In a small bowl, combine the chili powder and paprika. Season corn with salt and pepper, then brush with melted butter. Sprinkle with the chili powder mixture.
- Place the corn on the grill grate, turning every few minutes to ensure even cooking. Grill for approximately 12 15 minutes or until kernels are tender and slightly charred. Remove from the grill.
- In a small bowl, combine queso blanco or fresco with chili con carne.
- Brush each ear of corn with olive oil, then roll in panko breadcrumbs to create a crunchy coating.
- Heat a pan over medium heat and toast the coated corn for 2 3 minutes on each side or until golden brown. Remove from heat.
- Top each ear of corn with a generous dollop of the queso chili mixture and serve immediately.
Chef’s Insight
To add an extra touch, garnish with freshly chopped cilantro or parsley before serving.
Notes
The Carnival Corn Copter™ can be easily adapted to include your favorite seasonings or toppings. Get creative with your corn!