Festival Classic Lunch: Copycat Carnival Street Corn

Allergens

Dairy (Milk, Egg)

Ingredients

• 4 ears of fresh corn, husked and cleaned
• 2 tbsp unsalted butter
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup crumbled cotija cheese
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 limes, cut into wedges

Instructions

1. Preheat the grill to medium high heat (around 375°F).
2. In a small bowl, combine butter, mayonnaise, garlic powder, smoked paprika, cumin, black pepper, and salt. Mix well until it forms a smooth paste.
3. Brush each ear of corn with the butter mixture on all sides, making sure to cover every inch.
4. Place the corn on the preheated grill and cook for 12 15 minutes, turning occasionally, until the kernels are tender and slightly charred.
5. Remove the corn from the grill and immediately spread the cheddar cheese evenly over each ear of corn.
6. Return the corn to the grill for another 1 2 minutes, just until the cheese begins to melt.
7. Transfer the corn to a serving platter and top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime.
8. Serve immediately with additional lime wedges on the side.

Chef’s Insight

Experiment with different types of cheese and herbs to customize this recipe to your taste preferences.

Notes

Always grill the corn just before serving to ensure maximum flavor and texture.