Tailgate Game Day Dinner – Grilled Street Corn with Spicy Queso

Allergens

Dairy, Gluten-free, Nut-free

Ingredients

• 2 ears of fresh corn, shucked
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup sour cream
• 1 jalapeño, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• Juice of 1 lime

Instructions

1. Preheat a grill or grill pan over medium high heat. Brush the corn with some oil and season with salt and pepper.
2. Grill the corn for 3 4 minutes per side, until slightly charred and tender. Remove from the grill and let cool slightly.
3. In a small bowl, combine the mayonnaise, cotija cheese, chili powder, smoked paprika, cumin, salt, and pepper. Mix well to create a thick sauce.
4. Spread a generous layer of the spicy queso sauce on each ear of corn.
5. In another bowl, mix together the sour cream, jalapeño, cilantro, and lime juice. Drizzle this tangy sauce over the queso covered corn.
6. Sprinkle with additional cotija cheese and enjoy your Grilled Street Corn with Spicy Queso immediately!

Chef’s Insight

For extra smoky flavor, soak wooden skewers in water for 20 minutes before grilling the corn.

Notes

Use fresh corn for best results; microwave or boil corn before grilling if necessary.