Sizzling Southern Street Corn “Elote” – Firecracker Style

Allergens

Dairy, Soy (mayonnaise and sour cream may contain soy)

Ingredients

• 6 large ears of fresh corn, husked and cleaned
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled blue cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1/4 cup finely chopped fresh cilantro
• 1 jalapeño, finely diced (optional)
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium high heat, around 350°F (175°C). Brush the corn ears with olive oil and season them generously with salt and black pepper. Grill the corn for about 8 10 minutes, turning occasionally, until it is charred and tender. Remove from grill and let cool slightly.
2. In a small bowl, whisk together mayonnaise, sour cream, Parmesan cheese, crumbled blue cheese, smoked paprika, ground cumin, and garlic powder. Season with salt and black pepper to taste. Set aside.
3. Carefully remove the corn kernels from the cob using a sharp knife. In a large bowl, toss the corn kernels with the prepared sauce until evenly coated. Fold in chopped cilantro and jalapeño, if using.
4. Squeeze lime wedges over the top of the corn mixture and serve immediately on a platter or in bowls.

Chef’s Insight

The key to this dish is achieving a perfect balance of flavors - smoky, tangy, and creamy, all coming together in every bite. The combination of Parmesan and blue cheese adds a unique twist to the classic elote recipe.

Notes

Feel free to adjust the spice level according to your preference by adding more or less jalapeño. - For a vegetarian option, ensure that the blue cheese used is labeled as such.