Firecracker Street Corn Copycat

Allergens

Dairy, Gluten-free

Ingredients

• 4 fresh corn on the cob, shucked and cleaned
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Zest and juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted butter, melted
• 2 cups wood chips (preferably apple or hickory)

Instructions

1. Preheat a charcoal grill for indirect heat or preheat your oven to 400°F (205°C).
2. In a small bowl, combine mayo, sour cream, crumbled cotija cheese, smoked paprika, chili powder, ground cumin, salt, and pepper. Stir in lime zest and juice until well combined. Set aside.
3. Brush corn with melted butter and season with salt and pepper to taste. Place corn on the preheated grill or a baking sheet, and cook for 15 20 minutes, turning occasionally, until tender. If using an oven, roast the corn for 20 25 minutes.
4. Remove corn from heat and let it cool slightly. Brush each ear with the cheese mixture, then return to the grill or place back in the oven for another 3 4 minutes until cheese is melted and bubbly.
5. Remove from heat, sprinkle with lime zest and chopped cilantro, and serve immediately.

Chef’s Insight

For extra heat, add a dash of cayenne pepper to the cheese mixture.

Notes

Adjust spice levels to your preference; more cheese can be added for extra creaminess.