Festival BBQ Street Corn with Spicy Lime Crema

Allergens

Dairy, Gluten-Free (if corn is certified gluten-free), Soy-Free

Ingredients

• 6 ears fresh corn, shucked and cleaned
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, zested and juiced
• 1 jalapeño, finely diced (optional)
• 2 tablespoons unsalted butter

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together the mayonnaise, sour cream, chili powder, cumin, smoked paprika, salt, and pepper. Set aside.
2. Brush the corn with melted butter and season with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until slightly charred and tender. Remove from heat and let cool slightly.
3. In a small bowl, combine the cotija cheese, lime zest, lime juice, cilantro, and jalapeño (if using).
4. Slather each ear of corn with the spicy crema mixture and top with the lime cotija mixture. Serve immediately.

Chef’s Insight

The key to perfect festival-style BBQ street corn is in the balance of smoky, spicy, creamy, and tangy flavors. Experiment with different spices or cheeses to find your favorite combination.

Notes

Feel free to adjust the spice levels according to your taste preferences. For a milder version, reduce the amount of chili powder and jalapeño.