Copycat BBQ Street Corn with Smoky Chili Lime Crema

Allergens

Dairy, Gluten-Free

Ingredients

• 6 ears of fresh corn, husks removed and cleaned
• 2 cups mayonnaise
• 1 cup sour cream
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 tablespoons butter, melted
• 1 cup grated Cotija cheese
• 2 limes, zested and juiced
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat the grill or grill pan to medium high heat. In a small bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, ground cumin, garlic powder, salt, and pepper until well combined. Set aside.
2. Brush each ear of corn with melted butter, then season with a pinch of salt and pepper. Grill the corn for 6 8 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from grill and let cool slightly.
3. In a small bowl, mix together the Cotija cheese, lime zest, and half of the lime juice. Set aside.
4. Slather each ear of corn with the smoky chili lime crema, then sprinkle generously with the Cotija cheese mixture. Squeeze the remaining lime juice over the top and garnish with cilantro leaves.

Chef’s Insight

To add an extra smoky flavor, you can grill the ears of corn directly over an open flame or use a cast-iron skillet on the stove.

Notes

For an extra kick, try adding a pinch of cayenne pepper or crushed red pepper flakes to the smoky chili lime crema.