Ultimate BBQ Smokehouse Street Corn
Find the best copycat recipe for the famous street corn from Guerrilla Tacos food truck in Los Angeles. This Ultimate BBQ Smokehouse Street Corn is a sizzling, smoky twist on classic street corn that brings the taste of a Friday-night tailgate or secret restaurant hack straight to your backyard.
Allergens
Milk (in cotija cheese), Egg (in mayonnaise)
Ingredients
- 4 large ears of corn, husked and cleaned
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cotija cheese, crumbled
- 1/2 cup mayonnaise
- 1 tbsp hot sauce (e.g., Tapatío or Cholula)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Zest and juice of 1 lime
- Fresh cilantro leaves, for garnish
- Crumbled tortilla chips, for garnish
Instructions
- Preheat a grill or grill pan to medium high heat. Brush corn with olive oil, and season with salt and pepper. Grill corn, turning occasionally, until slightly charred on all sides, about 8 10 minutes. Remove from heat and let cool slightly.
- In a small bowl, mix together mayonnaise, hot sauce, smoked paprika, cumin, lime zest, and juice. Set aside.
- Slather each ear of corn with the spicy mayo mixture, then sprinkle generously with crumbled cotija cheese. Garnish with fresh cilantro leaves and crumbled tortilla chips.
Chef’s Insight
The key to this dish is balancing the smoky flavors from the grill with the creamy and spicy mayo mixture. Feel free to adjust seasonings according to your preferences.
Notes
Don't skip charring the corn; it adds a depth of flavor that can't be replicated with just cooked corn.