Festival Classic Lunch: Sizzling Smoky Street Corn
Find the perfect recipe for a street festival favorite - Sizzling Smoky Street Corn. This copycat recipe captures all the flavors and aromas of the original dish, with a creative twist!
Allergens
Dairy (if using cotija cheese)
Ingredients
- 4 large ears of corn, shucked and cleaned 1/2 cup mayonnaise 1/2 teaspoon ground smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Salt and black pepper, to taste 1 tablespoon freshly squeezed lime juice 1/4 cup crumbled cotija cheese (optional) Fresh cilantro leaves, for garnish
Instructions
- Preheat a grill or grill pan to medium high heat.
- In a small bowl, whisk together the mayonnaise, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until well combined. Set aside.
- Place the corn on the preheated grill or grill pan and cook, turning occasionally, for 8 10 minutes or until the corn is tender and slightly charred. Remove from heat and let cool slightly.
- Brush the corn generously with the mayonnaise mixture, then sprinkle with cotija cheese if using.
- Return the corn to the grill or grill pan and cook for an additional 1 2 minutes until the cheese is melted and slightly charred. Remove from heat.
- Drizzle the lime juice over the corn, garnish with cilantro leaves, and serve immediately.
Chef’s Insight
The key to perfect street corn is cooking the corn until it's tender and slightly charred, then adding the seasoning mixture while the corn is still hot to allow it to seep into every nook and cranny of the corn.
Notes
For best results, use fresh, in-season corn. If unavailable, frozen corn can be used as a substitute but should be thawed and patted dry before grilling.