Smoky Street Corn with Spicy Aioli

Allergens

Milk (in cotija cheese)

Ingredients

• 6 ears of corn, shucked and cleaned
• 4 tablespoons unsalted butter, melted
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 4 cups fresh cotija cheese, crumbled
• 1 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon fresh lime juice
• 1/4 teaspoon garlic powder
• Zest and juice of one lime

Instructions

1. Preheat your grill to medium high heat (about 375°F).
2. In a small bowl, combine mayonnaise, sriracha sauce, lime zest, lime juice, and garlic powder. Set aside for the spicy aioli.
3. Brush each ear of corn with melted butter, then season generously with chili powder, smoked paprika, salt, and black pepper to taste.
4. Place the seasoned corn on the preheated grill and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
5. While the corn is grilling, prepare the spicy aioli by mixing the mayonnaise mixture in a bowl.
6. Remove the corn from the grill and immediately brush with additional melted butter and sprinkle with crumbled cotija cheese.
7. Serve the smoky street corn with the spicy aioli on the side for dipping.

Chef’s Insight

To enhance the smoky flavor, try using hickory or mesquite wood chips on your grill.

Notes

Feel free to adjust the seasoning to your preference.