Festival Classic Appetizer: Sizzling Street Corn

Allergens

Dairy (in Cotija cheese) Eggs (in Mayonnaise)

Ingredients

• 4 ears of fresh corn, shucked and cleaned 3 tablespoons unsalted butter 1/2 cup mayonnaise 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon onion powder Salt and pepper, to taste 1 cup grated Cotija cheese (or substitute with crumbled feta cheese) 1/4 cup chopped fresh cilantro leaves 1 lime, cut into wedges

Instructions

1. Preheat your grill or grill pan to medium high heat. In a small bowl, mix together the smoked paprika, cumin, garlic powder, chili powder, onion powder, salt, and pepper to create the spice blend. Set aside.
2. In another small bowl, combine the mayonnaise and melted butter. Stir in 1/2 of the spice blend.
3. Brush the corn with the butter mayo mixture, making sure each ear is well coated. Sprinkle half of the Cotija cheese over the buttered corn.
4. Place the corn on the grill or grill pan and cook for 8 minutes, turning occasionally, until slightly charred. Remove from heat and let cool for a minute.
5. In a small bowl, combine the remaining spice blend with the remaining Cotija cheese.
6. Sprinkle the seasoned cheese mixture over the cooked corn. Garnish with chopped cilantro leaves and serve immediately with lime wedges on the side.

Chef’s Insight

To achieve that perfect balance between smoky and creamy, don't be shy with the butter-mayo mixture and Cotija cheese.

Notes

Be careful when handling the grill or grill pan to avoid burns.