Firecracker Street Corn – Copycat Tailgate Favorite

Allergens

Dairy, Gluten (if using hot sauce with gluten), Eggs (in mayonnaise)

Ingredients

• 1. 4 fresh corn on the cobs, shucked 2. 1/4 cup mayonnaise 3. 1/4 cup crumbled blue cheese 4. 1/4 cup grated Parmesan cheese 5. 2 tbsp hot sauce (such as Frank's RedHot) 6. 1 tsp smoked paprika 7. Salt and pepper, to taste 8. 1/4 cup chopped fresh cilantro 9. 1 lime, cut into wedges

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, whisk together mayonnaise, hot sauce, smoked paprika, salt, and pepper. Set aside.
3. Grill corn on the cobs for 8 10 minutes, turning occasionally, until charred and tender. Remove from grill.
4. Brush each cob with the spicy mayonnaise mixture. Sprinkle with crumbled blue cheese and Parmesan.
5. Return to the grill and cook for an additional 2 3 minutes until cheese is melted and bubbly.
6. Remove from heat, sprinkle with cilantro, and serve immediately with lime wedges.

Chef’s Insight

The secret to this dish is to char the corn thoroughly, giving it that authentic street-food taste while balancing the heat with creamy blue cheese and tangy mayonnaise sauce.

Notes

For a more intense flavor, try using a spicier hot sauce or adding a pinch of cayenne pepper to the mayonnaise mixture.