Smoky Southwest Street Corn Skewers

Allergens

Dairy, Egg (in mayonnaise), Gluten (if using corn tortilla chips)

Ingredients

• 1. 4 large ears of corn, shucked and cut into rounds 2. 2 medium jalapeños, thinly sliced 3. 1/2 cup mayonnaise 4. 1/2 cup sour cream 5. 1 teaspoon smoked paprika 6. 1/2 teaspoon ground cumin 7. Salt and pepper, to taste 8. 1 lime, zested and juiced 9. 1/4 cup crumbled Cotija cheese 10. Fresh cilantro leaves, for garnish 11. 4 wooden skewers

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, whisk together mayonnaise, sour cream, smoked paprika, cumin, salt, and pepper. Stir in lime zest and 1 tablespoon of lime juice set aside.
3. Thread corn rounds and jalapeño slices onto wooden skewers, alternating between the two.
4. Grill the skewers for 2 3 minutes per side until the corn is slightly charred and jalapeños are softened.
5. Remove from grill and immediately brush with spicy lime crema. Top with crumbled Cotija cheese, additional lime juice if desired, and garnish with cilantro leaves.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Notes

The smokiness of the grill combined with the spicy lime crema and zesty lime juice makes this dish unforgettable.