Smoky Street Corn with Chipotle Crema

Allergens

Dairy (Milk, Cotija Cheese), Eggs (Mayonnaise)

Ingredients

• 4 large ears of corn, husked and cleaned 2 tablespoons unsalted butter, melted Salt, to taste 1/3 cup mayonnaise 1/4 cup sour cream 1 teaspoon ground chipotle pepper 1 tablespoon fresh lime juice 1/2 cup crumbled cotija cheese 1/4 cup chopped cilantro leaves 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper

Instructions

1. Preheat grill to medium high heat (about 375°F).
2. Brush corn with melted butter and season with salt. Place on grill and cook, turning occasionally, until corn is tender and lightly charred, about 10 12 minutes.
3. In a small bowl, mix together mayonnaise, sour cream, chipotle pepper, lime juice, and cotija cheese. Set aside.
4. In another small bowl, combine smoked paprika, chili powder, garlic powder, and black pepper. Set aside.
5. Remove corn from grill and let cool slightly. Roll each ear of corn in the chipotle crema, then sprinkle with spice mixture and a generous handful of cilantro leaves. Serve immediately.

Chef’s Insight

Don't be afraid to get creative with the spices - add some cumin or even a dash of smoked paprika to the chipotle crema for an extra layer of flavor.

Notes

Serve with a cold cerveza for the perfect street-food experience.