Smoky Firecracker Street Corn

Allergens

Dairy (Cotija cheese)

Ingredients

• 6 large ears of corn, husked and cleaned
• 1/2 cup mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt, to taste
• Pepper, to taste
• 1 cup crumbled Cotija cheese
• Fresh cilantro, finely chopped
• Lime wedges, for serving

Instructions

1. Preheat the grill or grill pan over medium high heat.
2. In a small bowl, mix together mayonnaise, chili powder, paprika, garlic powder, onion powder, salt, and pepper to create the smoky sauce.
3. Brush the corn ears with some of the smoky sauce, ensuring they are evenly coated.
4. Place the corn on the grill or grill pan and cook for about 15 20 minutes, turning every few minutes, until the corn is slightly charred and tender.
5. Remove the corn from the grill and let it cool for a minute.
6. Using a sharp knife, carefully slice off the kernels of each ear of corn into a large bowl.
7. Toss the corn with the remaining smoky sauce, Cotija cheese, and fresh cilantro.
8. Serve immediately with lime wedges on the side.

Chef’s Insight

The secret to perfectly cooked corn is to let it sit on the grill for a few minutes after you think it's done; this allows the corn to continue cooking without over-charring.

Notes

This recipe is best enjoyed fresh off the grill.