Smoky Southern Street Corn (Elote)

Allergens

Dairy (Feta cheese)

Ingredients

• 6 ears of fresh corn, shucked
• 1/2 cup mayonnaise
• 1 teaspoon hot sauce (e.g., Cholula or Tabasco)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, mix together the mayonnaise, hot sauce, smoked paprika, cumin, salt, and pepper to create the spicy mayo dressing.
3. Brush the corn ears with some of the spicy mayo dressing, making sure to cover all sides evenly.
4. Place the corn on the preheated grill or grill pan and cook for 6 8 minutes, turning occasionally, until the corn is charred and tender.
5. Remove the corn from the grill and brush with the remaining spicy mayo dressing. Top each ear of corn with crumbled feta cheese.
6. Squeeze lime wedges over the top and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

To infuse even more smoky flavor, soak wooden skewers in water for 30 minutes before using them to hold the corn while grilling.

Notes

Use fresh corn for the best flavor and texture.