Firecracker Southern Street Corn

Allergens

Dairy (Cotija cheese), Egg (Mayonnaise)

Ingredients

• 2 large ears of corn, shucked and silks removed
• 1/4 cup mayonnaise
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cotija cheese, crumbled
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• 1 tablespoon unsalted butter, melted

Instructions

1. In a small bowl, combine the mayonnaise, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create the spice mixture.
2. Preheat your grill or grill pan to medium high heat. Brush the corn with melted butter and season with a pinch of salt.
3. Grill the corn, turning occasionally, until it is slightly charred and tender, about 8 minutes.
4. Remove the corn from the grill and brush each ear evenly with the spice mixture, making sure to cover all surfaces of the corn.
5. Place the corn back on the grill for an additional 2 3 minutes until the spices are warm and slightly melted.
6. Transfer the corn to a serving platter and top with crumbled cotija cheese, lime wedges, and garnish with fresh cilantro leaves.

Chef’s Insight

The key to this dish is the perfect balance between smoky spices, tangy mayo, and creamy cotija cheese, creating an explosion of flavors in every bite.

Notes

For a spicier version, increase the amount of chili powder used. - Feel free to add more lime wedges or cotija cheese according to personal preference.