Aji Amarillo Street Corn

Ingredients

• 4 ears Corn on the cob, husked
• 0.5 cup Mayonnaise
• 2 tablespoons Aji Amarillo paste
• 0.5 cup Queso Fresco, crumbled
• 0.25 cup Fresh Cilantro, chopped
• 1 tablespoon Lime juice
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 4 pieces Lime wedges(optional)

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit.

2. 2

   In a small mixing bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, and garlic powder until smooth.

3. 3

   Place the corn ears directly on the grill grates and cook for 10-12 minutes, turning occasionally until lightly charred on all sides.

4. 4

   Remove the corn from the grill and immediately brush each ear generously with the aji amarillo mayo mixture.

5. 5

   Sprinkle the crumbled queso fresco evenly over the warm, coated corn so it adheres to the sauce.

6. 6

   Dust the corn with smoked paprika and salt to taste.

7. 7

   Garnish with freshly chopped cilantro for a pop of color and herbal flavor.

8. 8

   Serve immediately with extra lime wedges on the side for squeezing.