Fireball Smoked Street Corn
This recipe combines the best of both worlds with its unique fusion of Mexican street food and American flavors. Perfect for tailgating or game day get-togethers, this Fireball Smoked Street Corn is sure to impress your guests!
Allergens
Dairy (Blue Cheese)
Ingredients
- 4 ears of corn, husked and cleaned 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons lime juice 1/2 teaspoon smoked paprika 1/2 teaspoon cayenne pepper Salt and pepper to taste 1/4 cup crumbled blue cheese 1/4 cup chopped chives
Instructions
- Preheat a grill or grill pan over medium high heat.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, smoked paprika, cayenne pepper, salt, and pepper. Set aside.
- Place corn on the preheated grill and cook for 15 20 minutes, turning occasionally, until kernels are slightly charred and tender. Remove from heat and let cool slightly.
- Brush the corn with the prepared sauce, then sprinkle with blue cheese and chives.
Chef’s Insight
The combination of smoky and spicy flavors in this dish will transport you right to the heart of a bustling street market.
Notes
Feel free to adjust the level of spiciness by increasing or decreasing the cayenne pepper.