Spicy Sizzling Street Corn

Allergens

Dairy, Eggs

Ingredients

• 4 ears fresh corn on the cob, shucked 1/2 cup mayonnaise 2 tablespoons hot sauce (such as Frank's RedHot) 2 tablespoons lime juice 2 teaspoons smoked paprika 1 teaspoon ground cumin 1/2 teaspoon garlic powder 4 tablespoons unsalted butter, melted Salt and freshly ground black pepper, to taste Cotija cheese, crumbled, for serving Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, whisk together the mayonnaise, hot sauce, lime juice, smoked paprika, cumin, and garlic powder until well combined. Set aside.
2. Preheat an outdoor grill or grill pan to medium high heat. Brush the corn ears with melted butter, then season with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until lightly charred on all sides. Remove from the grill and let cool slightly.
3. Carefully spread the mayonnaise mixture evenly over each ear of corn, then sprinkle with Cotija cheese. Return the corn to the grill and cook for an additional 1 2 minutes or until the cheese is melted and beginning to sizzle.
4. Transfer the corn to a serving platter and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

Don't skimp on the smoked paprika; it adds a depth of flavor that sets this recipe apart.

Notes

The heat level can be adjusted to preference by increasing or decreasing the amount of hot sauce.