BBQ Smokehouse Street Corn with Chipotle Crema and Cotija

Allergens

Dairy (Cotija cheese)

Ingredients

• 4 large ears of corn, husks removed and cleaned
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chipotle pepper
• Salt and black pepper, to taste
• 3 tablespoons unsalted butter, melted
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Chipotle crema (recipe below) Chipotle Crema:
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped canned chipotle chiles in adobo sauce
• 1 teaspoon lime juice
• Salt, to taste

Instructions

1. Preheat grill to medium high heat.
2. In a small bowl, mix together smoked paprika, cumin, ground chipotle pepper, salt, and black pepper. Set aside.
3. Brush corn with olive oil and season generously with the spice mixture.
4. Grill corn for 8 10 minutes, turning frequently to ensure even cooking, until slightly charred and tender. Remove from grill and brush with melted butter.
5. In a separate bowl, mix together all ingredients for Chipotle Crema.
6. Drizzle corn with chipotle crema, sprinkle with Cotija cheese, and garnish with fresh cilantro. Serve with lime wedges on the side.

Chef’s Insight

For an added touch of smokiness, you can wrap the corn in foil before grilling. This will help to intensify the flavors.

Notes

Be sure to use fresh corn for the best results. You can also experiment with different types of cheese, such as feta or Parmesan.