Deconstructed Mexican Street Corn

Directions

1. Preheat your Blackstone to high heat, leaving one section at medium-high for better temperature control.

2. Add the smoked paprika butter to the hot griddle, then stir in the sweetcorn. Cook for 5–7 minutes, stirring occasionally, until the corn begins to char and develop plenty of color.

3. While the corn cooks, cut the tortillas into triangles using kitchen scissors or a knife.

4. Heat the vegetable oil to approximately 170°C (340°F) in a small pan. Fry the tortilla triangles in batches until puffed and golden brown, allowing the oil to return to temperature between batches. Drain on paper towels and season immediately with a little tequila lime seasoning.

5. Once the corn is nicely charred, reduce the heat to low. Stir in the mayonnaise until the corn is evenly coated.

6. Add the tequila lime seasoning and stir continuously over low heat. Warm the mixture gently without allowing the mayonnaise to boil.

7. Stir in the grated Parmesan cheese until melted and fully combined.

8. Taste and adjust the seasoning, adding more chili-lime seasoning or hot sauce if desired.

9. Serve warm with the homemade tortilla chips for scooping. Garnish with sliced jalapeños or fresh chili for extra heat, if desired.