Smoky BBQ Street Corn with Spicy Lime Crema

Allergens

Milk, Eggs

Ingredients

• 6 ears of corn, shucked
• 1 cup mayonnaise
• 2 tablespoons BBQ dry rub
• 1/2 cup freshly grated Parmesan cheese
• 4 tablespoons unsalted butter, melted
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/4 cup finely chopped cilantro
• 1 lime, zested and juiced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle chili powder
• 1/2 teaspoon ground cumin

Instructions

1. In a small bowl, mix together BBQ dry rub with mayonnaise to create a BBQ mayo. Set aside.
2. Preheat your grill or stovetop griddle over medium high heat. Brush each ear of corn with melted butter and season with salt and pepper. Grill the corn for 3 4 minutes per side, until slightly charred and tender. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together sour cream, cilantro, lime zest and juice, smoked paprika, chipotle chili powder, and ground cumin to create the spicy lime crema. Set aside.
4. Using a pastry brush, generously slather each ear of corn with BBQ mayo, then sprinkle with Parmesan cheese. Place the corn back on the grill for 1 2 minutes until the cheese is melted and slightly crispy.
5. Transfer the corn to a serving platter and drizzle with the spicy lime crema. Serve immediately and enjoy!

Chef’s Insight

This BBQ street corn recipe captures the essence of a classic festival favorite while adding a bold, smoky twist with BBQ mayo and a kick from spicy lime crema.

Notes

This recipe calls for a BBQ dry rub containing paprika, sugar, garlic powder, onion powder, and other seasonings. Make sure to adjust the spice level according to your preference.