Smoky Tex-Mex Street Corn on the Cob with Firecracker Crema

Allergens

Dairy (Cotija cheese)

Ingredients

• 2 large ears of corn, shucked
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 cups freshly grated Cotija cheese
• 1 cup chopped cilantro
• 1/2 cup chopped scallions
• 1 lime, zested and juiced
• 1/2 cup sour cream
• 1/4 teaspoon ground chipotle chili powder
• 1/2 cup chopped pecans, toasted

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the smoked paprika, chili powder, garlic powder, salt, and black pepper. Brush each ear of corn with melted butter and evenly coat with the spice mixture.
2. Grill the corn for 6 8 minutes, turning occasionally until charred and tender. Remove from heat and let cool slightly.
3. In a medium bowl, combine Cotija cheese, cilantro, scallions, lime zest, and juice to create a fresh herb mixture.
4. In another small bowl, mix together the sour cream, chipotle chili powder, and salt to taste to make the firecracker crema.
5. Slather each corn cob with firecracker crema, then sprinkle generously with Cotija herb mixture and toasted pecans.

Chef’s Insight

The key to this dish is finding the perfect balance between the smoky, charred corn and the tangy, fiery crema.

Notes

This recipe captures the essence of a famous Tex-Mex street corn but with an added twist - the Firecracker Crema! The combination of smoky charred corn and tangy, fiery crema is sure to be an unforgettable sensation.