Fiery Tex-Mex Street Corn on the Cob

Allergens

Milk (in cotija cheese)

Ingredients

• 2 fresh corn cobs, shucked
• 1/4 cup mayonnaise
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1/4 cup crumbled cotija cheese
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. In a small bowl, whisk together the mayonnaise, chipotle pepper, smoked paprika, ground cumin, lime juice, salt, and black pepper until well combined.
2. Preheat your grill or stovetop griddle to medium high heat.
3. Grill the corn cobs for 8 10 minutes, turning occasionally, until slightly charred and tender.
4. Brush each corn cob generously with the spicy mayonnaise mixture.
5. Sprinkle crumbled cotija cheese over the top of each corn cob.
6. Return the corn cobs to the grill for 2 3 minutes or until the cheese begins to melt and sizzle.
7. Garnish with chopped fresh cilantro before serving.

Chef’s Insight

This dish captures the energy of a bustling street food market, where sizzling corn is smothered in flavorful toppings that make it an irresistible snack.

Notes

This recipe showcases the vibrant flavors and bold textures of Tex-Mex street food. The combination of spicy, smoky, and tangy ingredients creates an unforgettable sensory experience that brings the energy of a bustling market to your kitchen.