Firecracker Street Corn – Copycat Recipe

Allergens

Dairy (Mayonnaise and Sour Cream), Eggs (Mayonnaise)

Ingredients

• 4 ears of fresh corn, shucked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, zested and juiced
• 1/2 teaspoon ancho chili powder
• 1 tablespoon unsalted butter

Instructions

1. In a medium bowl, combine the mayonnaise, sour cream, paprika, cumin, garlic powder, salt, and pepper. Mix well and set aside.
2. Preheat your grill to medium high heat or alternatively, use a grill pan on the stove.
3. Grill the corn for 8 10 minutes, turning occasionally until slightly charred, creating a beautiful balance of charred and glossy textures.
4. Remove the corn from the grill and allow it to cool for a few minutes before cutting off the kernels into a large bowl.
5. Add the mayonnaise mixture, cotija cheese, cilantro, lime zest and juice, chili powder, and butter. Gently toss until well combined.
6. Serve immediately on a platter with extra cotija cheese and cilantro for garnish, capturing the vibrant contrast between charred and glossy textures.

Chef’s Insight

The combination of smoky flavors from the grill, tangy sauce, and spicy chili powder create a flavor explosion that brings the energy of a bustling street market to your home.

Notes

Don't skip the chili powder for that extra kick of heat!