Fiery Smoked Street Corn “El Diablo”
A fiery smoked street corn appetizer recipe inspired by a popular Mexican street food, with a spicy twist and creative flair. Perfect for your next tailgate or party.
Allergens
Dairy (cotija cheese)
Ingredients
- 6 large ears of corn, husked and silks removed 1 cup mayonnaise 2 tablespoons chipotle chili powder 2 tablespoons lime juice 1/2 teaspoon smoked paprika Salt and pepper, to taste 1/4 cup crumbled cotija cheese 1/4 cup chopped cilantro
Instructions
- Preheat your grill or grill pan to medium high heat.
- In a small bowl, combine the mayonnaise, chipotle chili powder, lime juice, smoked paprika, salt, and pepper. Mix well and set aside.
- Brush the corn with some of the spicy mayo mixture and season with additional salt and pepper, if desired.
- Grill the corn for 8 10 minutes, turning every few minutes to ensure even cooking and develop a nice char on all sides.
- Remove the corn from the grill and spread the remaining spicy mayo mixture generously over each ear of corn. Sprinkle with cotija cheese and chopped cilantro.
Chef’s Insight
To enhance the smoky flavor, soak wooden skewers in water for 30 minutes before using them to hold the corn on the grill.
Notes
Feel free to adjust the spiciness of the chili mayo to your preference.