Southern Grilled Street Corn with Spicy Lime Crema

Allergens

Dairy (cheese), Gluten (corn), Eggs (mayonnaise)

Ingredients

• 4 large ears of corn, husked and silks removed 1/2 cup mayonnaise 1/2 teaspoon ground paprika 1/2 teaspoon ground cayenne pepper 1/2 teaspoon garlic powder Salt and black pepper to taste 4 tablespoons unsalted butter 1 cup crumbled cotija cheese 1/2 cup chopped fresh cilantro Zest and juice of 1 lime

Instructions

1. Preheat your grill to medium high heat (about 350°F).
2. In a small bowl, combine the mayonnaise, paprika, cayenne pepper, garlic powder, salt, and black pepper. Set aside.
3. Brush each ear of corn with butter and season generously with salt and black pepper. Wrap each ear in foil.
4. Place the wrapped corn on the grill and cook for 15 minutes, turning every 5 minutes, until the corn is tender and cooked through.
5. Remove the corn from the grill and unwrap the foil. Brush each ear with the spicy mayonnaise mixture, then sprinkle with cotija cheese.
6. Return the corn to the grill for an additional 2 3 minutes or until the cheese is melted and slightly crispy.
7. Remove the corn from the grill and garnish with lime zest and chopped cilantro. Serve immediately.

Chef’s Insight

This dish is all about layering flavors - smoky, spicy, tangy, and creamy - to create a sensory explosion in your mouth.

Notes

For a vegan option, substitute mayonnaise with a vegan mayo and cotija cheese with nutritional yeast.