Grilled Street Corn Salsa with Chipotle Crema
This dish is a delicious fusion of Mexican and street food cuisine. A tasty, spicy, and smoky dish that will leave you craving more.
Allergens
Dairy (in sour cream)
Ingredients
- 4 ears of corn, shucked
- 1/2 cup sour cream
- 1 tablespoon canned chipotle chili in adobo sauce, or to taste
- 1/4 cup fresh cilantro leaves, chopped
- 1 jalapeño, finely diced
- 1 lime, juiced
- Salt and pepper, to taste
- Optional: crumbled cotija cheese, for garnish
Instructions
- Preheat a grill or grill pan over medium high heat. Brush the corn with oil and season with salt and pepper.
- Grill the corn until charred and tender, about 8 10 minutes, turning occasionally. Remove from the grill and let cool slightly.
- In a small bowl, combine sour cream and chipotle chili to create the chipotle crema. Set aside.
- Carefully stand each ear of corn on its end. With a sharp knife, carefully cut off the kernels and place them in a large mixing bowl. Add cilantro, jalapeño, lime juice, salt, and pepper. Gently toss to combine.
- Drizzle the chipotle crema over the corn salsa and sprinkle with cotija cheese, if using. Serve immediately.
Chef’s Insight
To get that perfect char, don't be afraid to let the corn blacken in spots; it adds depth of flavor.
Notes
Feel free to adjust the spiciness of the dish by adding more or less chipotle chili and jalapeño.