Copycat Crispy Smoked Street Corn

Allergens

Egg (in mayonnaise), Dairy (feta cheese)

Ingredients

• 6 ears fresh corn on the cob, husks removed and cleaned
• 1 cup mayonnaise
• 1/2 cup lime juice
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare a grill for medium heat.
2. In a small bowl, whisk together the mayonnaise, lime juice, smoked paprika, cayenne pepper, black pepper, coriander, cumin, and salt until well combined. Set aside.
3. Brush the corn with 1/4 of the spice mixture, ensuring each ear is evenly coated.
4. Grill the corn for 8 10 minutes, turning every few minutes to ensure even cooking and charring on all sides.
5. Once the corn has reached your desired level of char, remove from the grill and let it cool slightly.
6. Spread each ear with a generous amount of the reserved spice mixture, followed by a sprinkle of crumbled feta cheese.
7. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Chef’s Insight

The balance of spices and smoke in this dish pays homage to street food culture while adding a twist with tangy feta cheese.

Notes

Adjust cayenne pepper according to your desired spiciness level.