Fireball Street Corn: Copycat Legend

Allergens

Dairy (Feta Cheese), Gluten (None), Soy (None), Nuts (None)

Ingredients

• 4 large ears of corn, husks removed and cut into rows
• 1/2 cup mayonnaise
• 1 teaspoon ground smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 3 tablespoons butter, melted
• 1 tablespoon hot sauce (e.g., Frank's RedHot)
• 1 cup fireball candies or chili
• lime candy, finely crushed

Instructions

1. Preheat an outdoor grill to medium high heat or use a stovetop grill pan on medium high heat.
2. In a small bowl, combine the mayonnaise, smoked paprika, cumin, salt, and black pepper mix well. Set aside.
3. Brush corn with melted butter, then season with a pinch of salt and pepper. Grill the corn for 6 8 minutes, turning occasionally until slightly charred on all sides. Remove from heat and let cool slightly.
4. Slather each ear of corn with the mayonnaise mixture, pressing to adhere. Sprinkle feta cheese evenly over the corn. Place corn back on grill and cook for another 2 3 minutes or until feta starts to melt.
5. In a shallow dish, combine crushed fireball candies and hot sauce mix well. Roll each ear of corn in the mixture, pressing to adhere.
6. Transfer corn to a serving platter and garnish with chopped cilantro. Serve immediately.

Chef’s Insight

To elevate the smoky experience, serve this dish under an outdoor canopy or tent to enhance the aroma of grilled corn and firelight reflections.

Notes

For a more authentic experience, use fresh corn from local farmers' markets.