Smoky Grilled Street Corn with Chipotle Crema

Allergens

Dairy, Wheat

Ingredients

• 2 large ears of corn, shucked
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup crumbled cotija cheese
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your grill to medium high heat (around 375°F).
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for 8 minutes, turning every 2 minutes until charred and tender.
4. In a small bowl, combine sour cream, chopped chipotle pepper, lime juice, and cilantro. Set aside.
5. Remove corn from grill and immediately spread the smoked paprika and garlic powder on each ear.
6. Drizzle with chipotle crema and top with crumbled cotija cheese. Serve warm.

Chef’s Insight

The key to perfect street corn is in the charring, so don't be afraid to get your corn nice and smoky.

Notes

For a spicier dish, add more chipotle pepper to the crema.