“Carnival Firecracker Corn”

Allergens

This recipe contains dairy (queso fresco) and may contain traces of soy (in the mayonnaise).

Ingredients

• 2 large corn on the cob
• 1/4 cup mayonnaise
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/4 cup crumbled queso fresco cheese
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your outdoor grill or grill pan to medium high heat.
2. Remove the husks and silks from the corn and brush them with a little oil to prevent sticking. Season each cob generously with salt and black pepper.
3. Place the cobs on the preheated grill and cook for 8 10 minutes, turning occasionally, until they are cooked through and have nice grill marks.
4. In a small bowl, mix together the mayonnaise, chili powder, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
5. Once the corn is cooked, brush each cob generously with the spicy mayo mixture.
6. Sprinkle the crumbled queso fresco evenly over both cobs.
7. Squeeze a lime wedge over each cob for added zest and flavor.
8. Garnish with chopped fresh cilantro and serve immediately.

Chef’s Insight

Use freshly grated queso fresco for better flavor and texture. - Choose corn that has bright green husks and feels heavy for its size for the best taste and quality.

Notes

Don't forget to wear gloves when handling the corn as it can make your hands sticky. - You can use a pastry brush for easier application of the spicy mayo mixture on the corn.