Crispy Smoked Street Corn with Spicy Crema and Cotija
Find the best Crispy Smoked Street Corn recipe with spicy crema and Cotija cheese. Enjoy this grilled corn appetizer that captures the essence of a weekend tailgate or secret street-food hack taste even better at home.
Allergens
Milk (in Cotija cheese), Egg (in mayonnaise)
Ingredients
- 4 ears fresh corn, husked and silks removed
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, thinly sliced
Instructions
- Preheat your grill to medium high heat (about 350°F).
- In a small bowl, whisk together the mayonnaise, lime juice, smoked paprika, chili powder, salt, and pepper. Set aside.
- Brush the corn with some of the prepared spicy crema, making sure to cover each ear evenly.
- Place the corn on the preheated grill and cook for 10 12 minutes, turning occasionally, until the kernels are slightly charred and tender.
- Remove the corn from the grill and let it cool for a minute. Then brush with more spicy crema, and sprinkle generously with Cotija cheese, fresh cilantro, and jalapeno slices.
- Serve immediately and enjoy!
Chef’s Insight
The key to this dish is the perfect balance of smoky flavors, tangy crema, and spicy kick from the Cotija cheese and jalapeno.
Notes
For a more dramatic presentation, serve the corn on individual plates with side bowls of spicy crema and extra toppings.