Southern Grill Appetizer: Memphis-Style Smoky Street Corn

Allergens

Dairy (in cheese)

Ingredients

• 4 large ears of corn, shucked and cleaned
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• Zest of one lime
• Juice of two limes (about 1/4 cup)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Preheat an outdoor grill to medium high heat or use a grill pan for indoor cooking.
2. Brush the corn ears with olive oil and season them with salt and pepper, to taste. Grill the corn for 8 10 minutes, turning occasionally, until tender and slightly charred.
3. In a small bowl, mix together the feta cheese, Parmesan cheese, cilantro, parsley, lime zest, and half of the lime juice. Set aside.
4. In another small bowl, combine the smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, chili powder, and cayenne pepper (if using).
5. Remove the corn from the grill and immediately brush with half of the spice mixture and a squeeze of the remaining lime juice.
6. Sprinkle the cheesy herb mixture evenly over each corn ear. Return the corn to the grill for 1 2 minutes, just long enough to melt the cheese slightly.
7. Remove from the grill, brush with the remaining spice mixture and serve immediately.

Chef’s Insight

To add an extra touch of smokiness, use hickory wood chips when grilling.

Notes

For a spicier version, increase the cayenne pepper to taste.