Copycat BBQ Street Corn in a Cup

Allergens

Dairy (feta cheese), Soy (smoked paprika may contain soy)

Ingredients

• 4 large ears of corn, shucked
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup quinoa, cooked
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped cilantro For the Smoky Cream Sauce:
• 1/2 cup sour cream
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until tender and lightly charred.
2. In a small bowl, whisk together the sour cream, smoked paprika, garlic powder, onion powder, salt, and pepper to make the smoky cream sauce. Set aside.
3. Once the corn is cooked, let it cool slightly. Cut each ear of corn into 4 5 smaller pieces.
4. Divide the corn pieces among 4 small cups or ramekins. Top each cup with a dollop of the smoky cream sauce, cooked quinoa, crumbled feta cheese, and chopped cilantro.
5. Serve immediately.

Chef’s Insight

This recipe is inspired by the famous BBQ street corn but adds a creative twist of smoky cream sauce and crunchy quinoa topping.

Notes

Adjust seasonings to taste and feel free to add more quinoa for extra crunch.