SPICY STREET CORN, SPICY STREET CORN, SPICY STREET CORN.
MAKE. THIS. NOW.
We make this as a side every time we make some form of Mexican food and it goes great all summer long with whatever we are grilling. In the winter when we don’t have access to fresh corn (or when you are cooking for a crowd), I love to use canned corn & turn this into a casserole. Broiling the corn in a casserole dish, adding the sauce, topping with parm & baking.
Spicy Street Corn
4 cobs of corn
1 cup mayo
1/2 cup sriracha (1/4 if you prefer less spicy)
Juice of 3 limes
1/4 tsp chili powder
Salt & pepper to taste
Coat corn in vegetable or avocado oil & salt and pepper. Grill or broil corn until charred all over. While corn is charring, make sauce. Mix Mayo, sriracha, lime juice, chili powder & salt and pepper to taste. Once corn is cooked, either toss & coat in sauce or pour over top. Cover with parmesan cheese & serve with limes.
Note: this sauce is also amazing to dip sweet potato fries/wedges in!
