Bold & Smoky BBQ Street Corn Skewers

Allergens

Dairy (in cotija cheese)

Ingredients

• 6 large ears of fresh corn, husked and silks removed
• 1 cup Crema Mexicana or sour cream
• 1/2 cup crumbled cotija cheese
• 1 tablespoon smoked paprika
• 1 teaspoon ground cayenne pepper (optional)
• Salt and pepper to taste
• 6 wooden skewers
• Fresh cilantro leaves for garnish

Instructions

1. Preheat grill to medium high heat, about 375°F. Soak wooden skewers in water for at least 30 minutes before using.
2. Holding each ear of corn vertically, carefully run a sharp knife down the length of the cob, removing the kernels and creating long, thin ribbons of corn.
3. Place corn ribbons onto wooden skewers, 4 5 per skewer.
4. Season skewers with salt, pepper, smoked paprika, and ground cayenne pepper to taste.
5. Grill corn skewers for 2 3 minutes per side or until slightly charred and tender.
6. Remove from grill and let cool slightly. Drizzle Crema Mexicana or sour cream over the top of each skewer, followed by a sprinkle of crumbled cotija cheese.
7. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The combination of grilled corn, smoky BBQ sauce, and tangy crema creates a harmonious blend of flavors that transport you back to the bustling energy of a Friday-night tailgate.

Notes

For added flavor, try marinating the corn ribbons in a mix of olive oil, lime juice, garlic, and spices before grilling.