BBQ Smokehouse Street Corn
Discover the ultimate crowd-pleasing BBQ Smokehouse Street Corn recipe with a tangy chipotle-lime sauce and crumbly queso fresco. Perfect for tailgates and gatherings!
Allergens
Dairy (queso fresco), Egg (mayonnaise)
Ingredients
- 1. 4 ears of fresh corn, shucked and cleaned 2. 1/3 cup mayonnaise 3. 2 tbsp chipotle chili in adobo sauce (canned) 4. 1 tbsp lime juice, freshly squeezed 5. 1 tsp smoked paprika 6. Salt and pepper to taste 7. 1/2 cup crumbled queso fresco 8. 2 tbsp chopped cilantro 9. 1 lime, cut into wedges
Instructions
- Preheat your grill or grill pan to medium high heat.
- In a small bowl, mix together the mayonnaise, chipotle chili in adobo sauce, lime juice, smoked paprika, salt, and pepper. Set aside.
- Place the corn on the preheated grill or grill pan, and cook for 8 10 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Remove the corn from the grill and spread the chipotle lime sauce generously over each ear of corn.
- Sprinkle crumbled queso fresco on top and garnish with chopped cilantro.
- Serve immediately with lime wedges for an extra burst of zesty flavor!
Chef’s Insight
Experiment with different cheeses or sauces to create your own unique version of BBQ Smokehouse Street Corn!
Notes
For added flavor, grill the lime wedges until slightly charred before serving.