Description
This recipe turns classic Mexican street corn into a fiery delight with extra chili and spice. Perfect for those who love a spicy kick!
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 teaspoons chili powder (adjust to your spice preference)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 clove garlic, minced
- Juice of 1 lime
- Salt, to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and grill for about 10-12 minutes, turning occasionally, until lightly charred and tender.
- While the corn is grilling, mix together the mayonnaise, cotija cheese, cilantro, chili powder, smoked paprika, cayenne pepper (if using), minced garlic, and lime juice in a small bowl.
- Once the corn is grilled, carefully spread the spicy mayonnaise mixture evenly over each ear of corn.
- Sprinkle with a little extra cotija cheese and cilantro, if desired.
- Serve immediately and enjoy the spicy goodness!
Notes
- For an even spicier corn, you can add finely diced jalapeños to the mayonnaise mixture.
- If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Cotija cheese can be substituted with feta cheese if it’s not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approx. 300-350 kcal (will vary based on ingredients)
- Sugar: Approx. 5-8g
- Sodium: Approx. 300-500mg
- Fat: Approx. 25-30g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 18-22g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 15-25mg