Smoky Street Corn on the Cob with Crumbled Bacon & Lime Mayo
This smoky street corn recipe features a creative twist with bacon crumbles and tangy lime mayo, perfect for a crowd or tailgate.
Allergens
Dairy, Gluten, Soy
Ingredients
- 6 fresh ears of corn, shucked
- 4 strips bacon, cooked crispy and crumbled
- 1/2 cup mayonnaise
- Zest and juice of 1 lime
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Preheat a grill or grill pan to medium high heat.
- In a small bowl, combine the mayonnaise, lime zest, and juice. Set aside.
- Rub corn with 1 tablespoon of melted butter. Season with smoked paprika, chili powder, salt, and pepper.
- Grill corn for 8 10 minutes, turning occasionally, until tender and slightly charred.
- Remove corn from grill and brush with the prepared lime mayo. Top with crumbled bacon and fresh cilantro leaves.
Chef’s Insight
The key to perfect street corn is balancing the smoky, spicy, and creamy flavors while achieving a charred exterior that holds up against the juicy interior.
Notes
The smoky flavor is crucial to the dish; be sure not to overcook or undercook the corn to achieve this balance.