Cava Fire Roasted Corn Recipe
Love that smoky, spicy kick from Cava? This Cava Fire Roasted Corn recipe brings restaurant magic home. Learn how to make Cava Fire Roasted Corn with simple steps and bold flavors.
Ingredients
- 6 ears fresh corn husks removed
- 2 tbsp olive oil
- 1 tsp salt2 tbsp mayonnaise
- 2 tbsp sour cream
- Juice of 2 limes about 1/4 cup
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup cotija cheese or extra feta
Instructions
Prep the Corn
- Remove husks and silk from corn. Rinse under water. Pat dry. Brush lightly with olive oil. Sprinkle salt evenly. Let sit 5 minutes. Oil helps char develop.
Fire Roast the Corn
- Preheat grill to medium-high (400°F or 200°C). Place corn directly on grates. Turn every 3 minutes. Char all sides, about 12-15 minutes total. Kernels turn bright with black spots. Remove when tender-crisp.
Make the Creamy Sauce
- Whisk mayo, sour cream, lime juice, chili powder, paprika and cayenne in bowl. Taste it. Add more lime for tang. More chili for heat. Creamy sauce coats corn beautifully. Takes 2 minutes.
Coat the Corn
- Brush warm corn generously with sauce. Use all of it. Roll in mixture if needed. Sauce gets smoky flavor from heat. Don't skip this step. Magic happens here.
Add the Toppings
- Sprinkle feta and cotija cheese immediately. Press gently so it sticks. Top with chopped cilantro. Squeeze extra lime juice. Serve right away. Warm cheese melts slightly. Perfect texture combo.
Notes
- Fresh corn tastes best. Frozen works in pinch, thaw first.
- Indoor method: Broil corn 4 inches from heat, turn often.
- Vegan swap: Use vegan mayo and skip cheeses.
- Extra spicy: Add chopped jalapeño to sauce.
- Mild version: Cut chili powder in half. Kid-friendly.
- Air fryer: 400°F for 10 minutes, shake halfway.
- Make salad: Cut kernels off, toss with toppings.