Festival Classic Snack: Smoky Street Corn with Chipotle Cream

Allergens

Egg, Dairy

Ingredients

• 6 ears fresh corn on the cob, husked and cleaned
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup mayonnaise
• 1 can (4 oz) diced green chiles, drained
• 1 tablespoon chopped cilantro
• 1/2 teaspoon chipotle powder
• 1 teaspoon lime zest
• Juice of one lime
• 1 cup crumbled cotija cheese

Instructions

1. Preheat grill to medium heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn for 8 10 minutes, turning every 2 minutes until it is cooked through and slightly charred. Set aside to cool.
2. In a bowl, mix together mayonnaise, green chiles, cilantro, chipotle powder, lime zest, and juice of one lime. Stir in the crumbled cotija cheese. Refrigerate until ready to serve.

Chef’s Insight

Grilling the corn gives it a smoky aroma, and the combination of spicy and creamy chipotle sauce with tangy lime adds layers to its flavor profile.

Notes

For an extra kick, try adding a dash of hot sauce to the chipotle cream.