Street Corn Sizzle – Copycat Rebel Recipe

Allergens

Dairy, Eggs (in mayo)

Ingredients

• 2 large ears of fresh corn, husks removed and silks removed
• 1/4 cup mayonnaise
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons crumbled cotija cheese
• 1/4 cup freshly grated parmesan cheese
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a gas or charcoal grill to medium high heat (350°F to 400°F).
2. In a small bowl, mix together the mayonnaise, smoked paprika, chili powder, ground cumin, salt, and black pepper. Set aside.
3. Brush the corn ears with olive oil and season with salt and pepper.
4. Place the corn on the preheated grill and cook for 5 7 minutes per side until slightly charred and tender, rotating occasionally.
5. Remove the corn from the grill and let it cool slightly. Brush each ear of corn generously with the smoky mayo sauce.
6. Combine the cotija cheese and parmesan cheese in a small bowl. Sprinkle an even layer over the top of each ear of corn.
7. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

To add an extra smoky flavor, grill the lime wedges briefly before serving.

Notes

For extra heat, add a dash of hot sauce to the smoky mayo.