Smoky Southwest Street Corn

Allergens

Dairy (sour cream and cotija cheese)

Ingredients

• 4 large ears of fresh corn, husks removed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 1/2 cup crumbled cotija cheese

Instructions

1. Preheat a grill or grill pan over medium high heat. In a small bowl, mix together paprika, chili powder, cumin, garlic salt, salt, and pepper.
2. Brush corn with olive oil and then sprinkle the spice mixture evenly over each ear of corn.
3. Grill corn for 8 minutes, turning every 2 minutes, until tender and slightly charred. Remove from heat and let cool for a few minutes.
4. In a small bowl, mix together sour cream, lime juice, and cilantro. Set aside.
5. Using a sharp knife, carefully remove the corn kernels from the cob. Place the corn kernels in a large bowl and toss with the lime crema until evenly coated. Top with cotija cheese.

Chef’s Insight

The key to perfect grilled corn is to keep it moving on the grill, ensuring even cooking and delicious char marks.

Notes

For an extra kick, add a dash of cayenne pepper to the spice mixture.