Sizzling Smoky Street Corn with Lime Crema & Queso Fresco

Allergens

Milk (from sour cream), Dairy (queso fresco)

Ingredients

• 4 ears of corn, shucked and cleaned
• 1/2 cup crumbled queso fresco
• 1/3 cup sour cream
• 1/4 cup fresh lime juice
• 2 tablespoons finely chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• Lime wedges and additional cilantro for garnish

Instructions

1. In a small bowl, mix together the sour cream, lime juice, chopped cilantro, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper to create the lime crema. Set aside.
2. Preheat a grill or grill pan over medium high heat.
3. In a small bowl, mix together the crumbled queso fresco and melted butter.
4. Brush each ear of corn with the queso fresco and butter mixture.
5. Place the corn on the preheated grill or grill pan, and cook for 8 10 minutes, turning every few minutes until the corn is cooked and charred to your liking.
6. Remove the corn from the heat and brush with additional queso fresco and butter mixture if desired. Allow the corn to rest for a minute before cutting off the kernels with a sharp knife.
7. Place the corn kernels in a large bowl, pour the lime crema over them, and gently toss to combine.
8. Garnish with additional lime wedges, cilantro, and a sprinkle of queso fresco before serving.

Chef’s Insight

For an extra touch of smokiness, grill the lime wedges until charred before garnishing the dish.

Notes

Feel free to adjust the heat level by adding more or less chili powder.