Tex-Mex Street Corn Copycat

Allergens

Dairy, Gluten-free

Ingredients

• 2 large ears of corn, husks removed and halved
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 cup shredded Mexican cheese blend
• 1/4 cup crumbled cotija cheese
• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced (optional)

Instructions

1. Preheat a grill or grill pan over medium heat to medium high.
2. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Set aside.
3. Place the corn halves on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until the corn is tender and slightly charred.
4. Remove the corn from the grill and immediately brush with the prepared spicy sauce, making sure to coat all sides of each corn half.
5. Sprinkle the shredded Mexican cheese evenly over the corn. Close the lid on the grill or place a tented foil cover over the grill pan and allow the heat to melt the cheese for 1 2 minutes.
6. Remove the corn from the grill, transfer to serving plates, and top with crumbled cotija cheese, chopped cilantro, lime wedges, and jalapeño slices (if using).

Chef’s Insight

The combination of smoky spices and creamy sauces creates an explosion of flavors that will transport you to a lively Tex-Mex street food festival.

Notes

Enjoy this dish while it's fresh and warm for the best experience.