Copycat Tijuana Street Corn Carnival

Allergens

Milk (cheese), Wheat (corn), Eggs (mayonnaise)

Ingredients

• 4 ears of fresh corn, husked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 1 cup shredded Monterey Jack cheese
• 1 cup corn kernels, fresh or canned
• 4 slices of bacon, cooked and crumbled
• 2 tablespoons chopped cilantro leaves
• 2 limes, cut into wedges

Instructions

1. Preheat your grill to medium high heat. Brush the corn ears with melted butter and season with salt and black pepper. Grill the corn for 8 10 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let cool for a few minutes.
2. In a small bowl, mix together mayonnaise, sour cream, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir in Monterey Jack cheese until well combined.
3. Carefully slice the kernels off each ear of corn using a sharp knife or an electric knife. Place the corn kernels in a large mixing bowl. Add the prepared mayo cheese sauce, stirring gently to coat. Fold in crumbled bacon and chopped cilantro leaves.
4. Serve the dressed corn immediately with lime wedges on the side for squeezing over the top.

Chef’s Insight

For an added touch, drizzle some hot sauce over the dish before serving.

Notes

This recipe serves two as a main course or four as a side dish. Adjust the ingredient quantities accordingly for your needs.