August Recipes

Football Corn 'n' Brats

Football corn brats
Hands On:
32 minutes
Total Time:
70 minutes


  • 3 tbsp Hy-Vee mayonnaise
  • 2 tbsp plus 1 cup Hy-Vee sour cream divided
  • 1 tbsp fresh lime juice
  • 1 tsp bottled minced garlic
  • ½ tsp smoked paprika, divided
  • ¼ tsp Hy-Vee chili powder, divided; plus additional for garnish
  • 3 small ears of sweet corn, husks and silk removed
  • 4 tbsp Hy-Vee unsalted butter, softened; divided
  • 6 Hy-Vee fresh original pork bratwursts
  • 1 (6.7-oz.) pkg. soft flour tortilla bowls (8-ct.)
  • ½ tsp Hy-Vee salt
  • 2 green onions, chopped
  • ¼ cup Soirée crumbled traditional feta cheese
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Prepare a charcoal or gas grill for direct cooking over medium heat. Stir together mayonnaise, 2 tablespoons sour cream, lime juice, garlic, ¼ teaspoon smoked paprika, and ⅛ teaspoon chili powder; set aside.
Brush ears of corn with 2 tablespoons softened butter. Grill corn for 8 to 10 minutes or until tender and slightly charred, turning and brushing every 2 to 3 minutes with remaining 2 tablespoons butter. Remove corn from grill; cool. Grill bratwurst alongside corn for 12 to 14 minutes or until 160°, turning often. Cut each lengthwise, then slice and set aside.
Lightly spray tortilla bowls with nonstick spray. Grill for 2 to 4 minutes or just until toasted, turning occasionally.
Cut corn kernels from cobs; toss corn with remaining ¼ teaspoon smoked paprika, remaining ⅛ teaspoon chili powder, and salt. Add green onions and feta cheese; toss to combine.
To assemble, spread mayonnaise mixture inside tortilla bowls. Add bratwursts and corn mixture. Place remaining 1 cup sour cream into a squeeze bottle or piping bag fitted with a round tip; squeeze or pipe sour cream on top or each to resemble football laces. Garnish with additional chili powder, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories: 63
% Daily Value*
Total Fat: 4g 6%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 12mg 4%
Sodium: 126mg 5%
Total Carbohydrate: 4g 2%
Dietary Fiber: 1g 3%
Sugars: 1g 2%
Protein: 2g 5%

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