Smoky Street Corn With Caramelized Lime Crema

Allergens

Dairy (in sour cream and cotija cheese), Eggs (in mayonnaise)

Ingredients

• 4 large ears of sweet corn, husked
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 lime, zested and juiced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Crumbled cotija cheese, for serving
• Fresh cilantro leaves, for serving
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. Brush the corn with melted butter and season with salt and pepper. Grill the corn, turning occasionally, until tender and charred in spots, about 8 minutes.
3. In a small bowl, whisk together the sour cream, mayonnaise, lime zest and juice, smoked paprika, cumin, salt, and pepper.
4. Remove the corn from the grill and immediately brush with the caramelized lime crema. Top with cotija cheese and fresh cilantro leaves. Serve warm.

Chef’s Insight

For added smokiness, wrap the corn in aluminum foil and place directly on the flame or hot coals.

Notes

For a spicy version, add finely chopped jalapeños to the caramelized lime crema.