Firecracker Tex-Mex Street Corn

Allergens

Dairy, Eggs (in mayonnaise)

Ingredients

• 4 fresh corn on the cobs, shucked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup grated Cotija cheese
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons freshly chopped cilantro
• 4 lime wedges

Instructions

1. In a small bowl, mix together mayonnaise, Cotija cheese, cayenne pepper, chili powder, smoked paprika, salt, and black pepper to create the firecracker spice blend.
2. Preheat your outdoor grill or stovetop griddle to medium high heat.
3. Generously spread the firecracker spice blend over each corn cob, ensuring even coverage.
4. Grill the corn for 10 minutes, turning occasionally, until slightly charred and tender.
5. Remove from heat and let cool for a minute before cutting the kernels off the cob.
6. Place the corn kernels back onto the cobs or on a platter, garnish with chopped cilantro, and serve immediately with lime wedges.

Chef’s Insight

The key is in the balance of spices and flavors, making it addictively delicious!

Notes

Feel free to adjust the spice level to your preference.