Smoky Street Corn Sticks – Copycat Food Truck Favorite

Allergens

Dairy, Gluten, Eggs

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 cups shredded Monterey Jack cheese
• 1 can (15 oz) whole kernel corn, drained
• 4 strips bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon lime zest

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, black pepper, and smoked paprika. Add milk, egg, and melted butter stir until combined. Fold in cheese and corn.
3. Fill each muffin cup 3/4 full with the corn mixture. Bake for 20 25 minutes or until golden brown. Remove from oven and let cool for 10 minutes.
4. In a small bowl, combine bacon, sour cream, mayonnaise, cilantro, and lime zest. Serve this smoky sauce alongside the warm Smoky Street Corn Sticks.

Chef’s Insight

The perfect balance of spicy, creamy, and smoky flavors make these Smoky Street Corn Sticks an irresistible treat!

Notes

For an extra-smoky flavor, try adding a pinch of smoked salt to the corn mixture before baking.