Sizzling Smoky Street Corn with Spicy Mayo

Allergens

Milk (in Parmesan cheese), Egg (in mayonnaise)

Ingredients

• 6 ears of fresh sweet corn, husks removed and cleaned
• 1/2 cup unsalted butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh cilantro, finely chopped Spicy Mayo:
• 1/2 cup mayonnaise
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon lime juice
• Salt and pepper, to taste

Instructions

1. Preheat the grill or grill pan over medium high heat.
2. In a small bowl, mix together the spicy mayo ingredients. Set aside.
3. In another small bowl, combine chili powder, paprika, salt, and pepper.
4. Brush each ear of corn with melted butter and then sprinkle with the spice mixture.
5. Grill the corn for 6 8 minutes, turning occasionally, until tender and slightly charred.
6. Remove from the grill and let it cool for a few minutes. Then, using a butter knife, remove the corn kernels from the cob.
7. In a large bowl, combine the corn, Parmesan cheese, and cilantro. Gently toss to mix.
8. Serve immediately with spicy mayo on the side for drizzling or dipping.

Chef’s Insight

The key to perfect grilled corn is to ensure it's cooked evenly on all sides, resulting in a tender kernel with just the right amount of char.

Notes

For an extra kick, add more chili powder to the spice mix or increase the Sriracha in the spicy mayo.