Smoky BBQ Street Corn with Crunchy Cheese Topping

Allergens

Dairy, Gluten

Ingredients

• 4 fresh corn on the cob, husked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 cup shredded sharp cheddar cheese
• 1/4 cup crumbled blue corn tortilla chips
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your grill to medium high heat (approximately 350°F / 175°C).
2. In a small bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Mix well to create the BBQ sauce.
3. Brush each corn cob with some of the prepared BBQ sauce, ensuring an even coating on all sides.
4. Place the corn on the preheated grill and cook for 8 10 minutes, turning every 2 3 minutes to ensure even cooking and a beautiful char.
5. In a separate bowl, combine shredded cheddar cheese and crumbled blue corn tortilla chips.
6. Once the corn is cooked, remove it from the grill and let it cool for a minute. Top each cob with a generous amount of the cheddar tortilla chip mixture.
7. Place the corn back on the grill for an additional 1 2 minutes, just long enough to melt the cheese topping. Keep a close eye to prevent burning.
8. Remove the corn from the grill and let it cool for a minute before cutting each cob into halves or thirds, depending on preference.
9. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

The secret to this recipe is the perfect balance of smoky BBQ sauce and crunchy cheese topping, creating a symphony of flavors and textures that will have your guests coming back for more.

Notes

To create a vivid sensory experience, describe the sizzling sound of corn hitting the grill, the smoky aroma filling the air, and the warmth of the crowd gathered around the BBQ.