Smoky Street Corn in a Can with Chipotle Mayo

Allergens

Dairy (milk in butter)

Ingredients

• 4 fresh ears of corn, shucked
• 1/4 cup unsalted butter, melted
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large sheets of heavy
• duty aluminum foil (about 12x18 inches each)
• 4 wooden skewers or corn holders Chipotle Mayo:
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon adobo sauce from the canned chipotle peppers
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste

Instructions

1. Preheat a gas or charcoal grill to medium heat.
2. In a small bowl, whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, salt, and pepper. Set aside.
3. In a separate bowl, mix together melted butter, smoked paprika, cumin, salt, and pepper.
4. Cut four 12x18 inch sheets of heavy duty aluminum foil. Place one ear of corn on each piece of foil, and brush generously with the butter mixture.
5. Fold the foil over the corn, sealing the edges tightly to create a "can." Poke holes in the top of each foil "can" for ventilation.
6. Place the foil wrapped cans on the preheated grill, and cook for 15 20 minutes or until the corn is tender and charred in spots.
7. Remove the cans from the grill, carefully open the tops, and let them rest for 1 minute.
8. Top each corn "can" with a generous dollop of chipotle mayo, and serve immediately.

Chef’s Insight

The sizzle of the grill, the aroma of smoked paprika, and the warm glow of a summer festival come alive in every bite.

Notes

For an added touch, sprinkle the corn with cotija cheese or fresh cilantro before serving.