Festival Classic Snack: Spicy Grilled Corn with Mango Salsa

Allergens

Gluten-free, Dairy (due to butter)

Ingredients

• 6 large ears of corn, shucked and silks removed 1/2 cup (1 stick) unsalted butter, softened 2 teaspoons chipotle powder 2 teaspoons smoked paprika Salt and pepper, to taste 2 cups diced fresh mango 1 small red onion, finely chopped 1 jalapeno, seeds removed and finely chopped 1/4 cup chopped cilantro Juice of 2 limes Salt and pepper, to taste

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, mix together butter, chipotle powder, smoked paprika, salt, and pepper. Set aside.
3. Brush corn with half of the spicy butter mixture, making sure to evenly coat each ear.
4. Grill corn for 6 8 minutes, turning every 2 minutes, until slightly charred and tender.
5. In a separate bowl, combine mango, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
6. Remove grilled corn from the heat and immediately brush with remaining spicy butter mixture.
7. Top each ear of corn with an equal portion of mango salsa.

Chef’s Insight

The perfect balance of heat and sweetness makes this dish a festival favorite. Feel free to adjust the spice level according to personal preference.

Notes

Adjust the heat level of the dish by increasing or decreasing the amount of chipotle powder used.