Copycat Restaurant Appetizer: Smoky Street Corn

Allergens

Dairy (cheese), Egg (mayonnaise)

Ingredients

• 6 ears of fresh corn, shucked
• 1 cup mayonnaise
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup crumbled cotija cheese or feta cheese
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat grill to medium heat (about 350°F).
2. In a small bowl, mix together mayonnaise, chili powder, smoked paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper until well combined.
3. Brush the corn with some of the spicy mayo mixture, then place on the preheated grill. Grill for 15 20 minutes, turning occasionally, until the corn is tender and slightly charred. Remove from the grill and let cool slightly.
4. Carefully slice off the kernels from the cob using a sharp knife. Transfer the kernels to a large mixing bowl.
5. Add remaining spicy mayo mixture, cotija cheese, lime juice, and chopped cilantro to the bowl with the corn kernels. Toss until evenly coated.
6. Serve immediately and enjoy!

Chef’s Insight

For added heat, try adding a dash of hot sauce or Sriracha to the spicy mayo mixture.

Notes

To get that perfect char on the corn, don't be afraid to let it sizzle a little longer on the grill.