Copycat Legends’ Smoky Street Corn

Allergens

Egg, Dairy (Mayonnaise, Sour Cream), Bacon (Wheat)

Ingredients

• 4 fresh ears of corn, husked and cleaned 2 tablespoons vegetable oil 1 cup mayonnaise 1/2 cup sour cream 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/4 teaspoon cayenne pepper Juice of 1 lime Salt to taste 4 slices bacon, cooked and crumbled (optional) Fresh cilantro leaves for garnish (optional)

Instructions

1. Preheat your grill or grill pan to medium high heat. Brush the corn with vegetable oil and season with salt.
2. Grill the corn, turning occasionally, until charred and tender, about 8 10 minutes. Remove from the grill and let cool slightly.
3. In a small bowl, whisk together mayonnaise, sour cream, garlic powder, smoked paprika, ground cumin, black pepper, white pepper, cayenne pepper, and lime juice until well combined. Season with salt to taste.
4. Carefully slice the grilled corn off the cob and add it to the bowl with the sauce, tossing to coat evenly. If desired, stir in crumbled bacon.
5. Serve immediately, garnished with fresh cilantro leaves.

Chef’s Insight

This recipe is inspired by the popular street food "Elotes" found in Mexico, but it adds a smoky twist with the grilling process and crumbled bacon.

Notes

This recipe can be easily doubled or tripled to accommodate larger gatherings.