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Hi!

I am a mother of 2 small babes who motivate me to continue turning my passion into business. I am a lover of all things food & hospitality. I work as a private chef here in Nashville, TN & do private catering for various events from corporate gigs to studio sessions. My favorite part about cooking is the element of gathering people from all walks of life together with one thing in common. Enjoying a meal together. I grew up with a family that taught me through the generations that food is love. I hope that here you find some joy, some memories & some long lasting recipes to fill your home (& bellies)!

Spicy Street Corn

Spicy Street Corn

Julia Wann
Lunch & Dinner, Snacks & Apps
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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.

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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!

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