Smoky Southwest Street Corn on the Cob

Allergens

Milk, Eggs

Ingredients

• 4 large ears of corn, shucked and silks removed 1/2 cup mayonnaise 1 tablespoon fresh lime juice 1 teaspoon smoked paprika 1/2 teaspoon ground cayenne pepper Salt and black pepper, to taste 1/2 cup crumbled queso fresco 1/4 cup chopped fresh cilantro

Instructions

1. In a small bowl, mix together the mayonnaise, lime juice, smoked paprika, cayenne pepper, salt, and black pepper until well combined. Set aside.
2. Preheat a grill or grill pan to medium high heat.
3. Place corn on the preheated grill or grill pan, and cook for 10 12 minutes, turning occasionally, until kernels are tender and lightly charred.
4. Remove corn from the grill, let cool slightly, then brush with the smoky chili lime mayo generously. Sprinkle with queso fresco and cilantro to taste.

Chef’s Insight

To elevate the smokiness, use hickory wood chips on the grill.

Notes

The key to perfect elote is the balance of flavors and textures - from the smoky char on the corn to the creamy mayo and crumbly queso fresco.