Smoky Chipotle Street Corn on the Cob

Allergens

Dairy, Soy

Ingredients

• 4 ears of corn, husks and silks removed
• 1/2 cup mayonnaise
• 3 tablespoons lime juice
• 2 teaspoons smoked paprika
• 1 teaspoon ground chipotle chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, zested and cut into wedges
• 1 tablespoon unsalted butter

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, whisk together the mayonnaise, lime juice, smoked paprika, chipotle chili powder, salt, and black pepper until smooth. Set aside.
3. Brush each ear of corn with melted butter, then sprinkle with half of the cotija cheese, evenly covering the entire surface of the corn.
4. Place the corn on the grill or grill pan and cook for 8 10 minutes, turning occasionally, until the corn is tender and lightly charred.
5. Remove the corn from the heat and let it cool slightly. Slather the corn with the prepared sauce, then sprinkle with the remaining cotija cheese, cilantro, and a squeeze of lime wedge. Serve immediately.

Chef’s Insight

The key to perfect street corn is in the sauce - don't skimp on the smoky flavors!

Notes

This recipe can be easily doubled or tripled for larger gatherings. Adjust the mayonnaise mixture proportionally.