Festival Classic Snack: Grilled Cheese & Street Corn “Fusion”

Allergens

Dairy (Milk), Wheat, Corn

Ingredients

• 4 slices of white bread
• 2 cups shredded cheddar cheese
• 1 ear of corn, husked and removed from the cob
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder

Instructions

1. Preheat a grill or griddle pan over medium heat.
2. Brush the corn with olive oil and season it with salt, pepper, paprika, cumin, garlic powder, onion powder, and chili powder.
3. Grill the corn for about 4 5 minutes per side, until slightly charred and tender. Remove from heat and let it cool slightly.
4. Cut the kernels off the cob and transfer them to a bowl. Add a splash of lime juice and toss well.
5. Butter one side of each slice of bread and place them buttered side down on the grill or griddle pan.
6. Sprinkle shredded cheddar cheese generously on top of 2 slices of bread.
7. Place the remaining two slices of bread, buttered side up, over the cheese to make sandwiches. Grill until golden brown and the cheese is melted.
8. Remove the grilled cheese from the pan and slice diagonally into triangles.
9. Serve the Street Corn and Grilled Cheese Sandwich together for an indulgent festival classic snack experience.

Chef’s Insight

The secret to perfect grilled cheese is using high-quality bread and cheese, and adding just the right amount of butter for that perfect crust.

Notes

This recipe is not suitable for people with lactose intolerance or dairy allergies.