Firecracker Street Corn – A Food Truck Favorite

Allergens

Dairy (cotija cheese), Eggs (mayonnaise)

Ingredients

• 4 large ears of corn, shucked
• 1 cup mayonnaise
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 4 jalapeños, sliced into rounds
• 1 cup crumbled cotija cheese
• 2 limes, cut into wedges
• 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Preheat your grill or grill pan to medium high heat. Brush the corn with a small amount of oil and season with salt and pepper. Grill the corn, turning occasionally, until it's charred on all sides, about 8 10 minutes. Remove from heat and let cool slightly.
2. In a bowl, mix together the mayonnaise, chili powder, smoked paprika, cumin, salt, and black pepper to make the spiced mayo.
3. Using a sharp knife or corn remover, carefully cut the kernels off the cob into a large bowl. Add the spiced mayo and half of the sliced jalapeños. Mix well to combine.
4. To serve, place the grilled corn on a platter, generously spoon the spicy mayo mixture over each ear, and top with crumbled cotija cheese. Garnish with remaining jalapeño rounds, lime wedges, and fresh cilantro leaves.

Chef’s Insight

The combination of charred corn, spicy mayo, and tangy lime creates a harmonious balance of flavors that will leave your guests craving more.

Notes

Serve with a cold beverage, like a Mexican lager or a zesty margarita to enhance the flavor experience.