Fireball Street Corn: A Copycat Carnival Favorite

Allergens

Dairy (Cotija cheese), Eggs (if using a non-dairy substitute for butter)

Ingredients

• 6 ears of corn, husked and cleaned
• 1/2 cup butter, melted
• 2 tablespoons Fireball Whisky
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup Cotija cheese, crumbled
• 2 tablespoons chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Preheat grill to medium high heat (about 375°F).
2. In a small bowl, whisk together melted butter and Fireball Whisky until combined. Set aside.
3. In another small bowl, mix together smoked paprika, cumin, chili powder, salt, and black pepper. Set aside.
4. Place corn on the preheated grill, and cook for 8 10 minutes, turning occasionally, until corn is slightly charred and tender. Remove from grill.
5. Brush each ear of corn with butter mixture, then sprinkle with spice mix.
6. Return corn to grill, and cook for an additional 2 3 minutes to allow flavors to meld.
7. Remove from grill, and top with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime. Serve immediately.

Chef’s Insight

The combination of spicy Fireball Whisky and smoky paprika creates a unique flavor profile that captures the essence of a carnival-inspired street corn.

Notes

For an added twist, try using different types of whisky or spice mixes to customize the flavor profile.