Smoky Street Corn Skewers with Spicy Mayo

Discover a copycat version of famous street corn skewers with a spicy twist in this easy-to-follow recipe.

🕒 Prep: 15 minutes - Cook: 10 minutes - Total: 25 minutes

🍽 Servings: 2 (serving size: 4 skewers per person)

🔥 Difficulty: Intermediate

🌎 Cuisine: American, Street Food

Allergens

Eggs (in mayonnaise), Dairy (mayonnaise)

Preheat an outdoor grill or a stovetop grill pan to medium high heat.
In a small bowl, mix together mayonnaise, hot sauce, lime zest, and lime juice until well combined. Season with salt and pepper to taste set aside.
Place corn on the grill or grill pan, and cook for 8 10 minutes, turning occasionally, until corn is tender and slightly charred.
Remove corn from heat and allow to cool slightly. Cut each ear of corn into 3 4 rounds.
To assemble, skewer a round of corn, followed by a dollop of spicy mayo, alternating until the skewer is full. Repeat for all skewers.
Garnish with chopped cilantro if desired.

The smoky char on the corn complements the creaminess of the spicy mayo, making this dish irresistibly addictive.

For added heat, try using a different hot sauce or increasing the amount of hot sauce in the spicy mayo.

For a vegan version, replace the mayo with a dairy-free alternative and hot sauce of your choice.

You can also grill the corn in its husks for added flavor and ease.

If you don't have access to a grill, you can use a stovetop grill pan or even an oven-safe skillet on the stove.

Store all ingredients separately in the refrigerator; corn should be stored in a sealed bag or wrapped in plastic.

Fresh corn lasts 3-5 days in the fridge, while mayonnaise can last up to 6 months unopened or 2 weeks after opening when refrigerated.

Arrange skewers on a platter with a small dish of spicy mayo on the side for dipping.

Serving size 4 skewers contains approximately 30g of fat, 5g of protein, and 20g of carbs.