Festival Classic Lunch: Smoky Street Corn with Chipotle Mayo

Allergens

Milk (in mayonnaise), Egg (in mayonnaise)

Ingredients

• 4 ears fresh corn, shucked
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon ground smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat an outdoor grill or stovetop grill pan over medium high heat.
2. In a small bowl, mix together the mayonnaise, chopped chipotle pepper, lime juice, smoked paprika, cumin, black pepper, and garlic powder until well combined. Season with salt to taste set aside.
3. Brush the corn ears with water and season with salt. Grill the corn, turning occasionally, for about 8 10 minutes or until tender and lightly charred.
4. Remove the corn from the grill and let it cool slightly. Using a sharp knife, carefully remove the kernels from the cob.
5. Toss the corn kernels with the chipotle mayo sauce until evenly coated.
6. Divide the seasoned corn among 4 plates and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The key to this dish is getting the perfect balance of smoky and spicy flavors. Be sure to taste as you go and adjust the seasonings accordingly.

Notes

Be sure to handle the chipotle pepper carefully and wash your hands thoroughly afterward.