Smoky Street Corn with Bacon & Spicy Mayo
Discover this delicious BBQ Smokehouse Appetizer recipe inspired by famous street food classics. With a creative twist of crispy bacon and spicy mayo, this Smoky Street Corn is perfect for sharing at tailgates, festivals, or family gatherings.
Allergens
Egg (in mayonnaise), Wheat (if using a gluten-based hot sauce)
Ingredients
- 6 ears of fresh corn, shucked and cleaned
- 4 slices of thick
- cut bacon, chopped
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your grill to medium high heat (about 375°F).
- In a medium bowl, whisk together the mayonnaise, hot sauce, smoked paprika, salt, and pepper to create the spicy mayo. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and set aside to cool slightly.
- Brush the corn ears with a small amount of oil and season with salt and pepper. Place the corn directly on the preheated grill and cook for 10 12 minutes, turning occasionally, until the corn is tender and slightly charred.
- Remove the corn from the grill and let it cool slightly. Slather each ear of corn generously with the spicy mayo, then sprinkle with crispy bacon bits, Parmesan cheese, and fresh cilantro. Squeeze lime wedges over the top for an extra burst of flavor.
- Serve immediately, sharing this sizzling and unforgettable dish with your friends and family.
Chef’s Insight
To add an extra smoky flavor, try soaking the corn in cold water mixed with a few drops of liquid smoke for 15 minutes before grilling.
Notes
Feel free to experiment with different cheeses or herbs to create your own unique twist on this dish.