Sizzling Street Corn Poutine

Allergens

Dairy (cheese), Gluten (if using gluten-based gravy), Pork (bacon)

Ingredients

• 6 large russet potatoes, washed and unpeeled
• 4 ears of corn, shucked
• 1/2 cup unsalted butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• Salt and pepper, to taste
• 3 cups shredded sharp cheddar cheese
• 2 cups cooked bacon bits
• 2 tablespoons fresh chives, chopped
• 4 cups prepared beef gravy

Instructions

1. Preheat your oven to 400°F (205°C). Use a fork to prick each potato multiple times and place them on a baking sheet. Bake for 50 minutes or until tender. Remove from the oven and let cool slightly before slicing into 1/4 inch thick fries.
2. Meanwhile, preheat your grill or grill pan to medium high heat. Brush corn with melted butter and season with salt, pepper, smoked paprika, and chipotle powder. Grill the corn, turning occasionally until charred in spots, for 8 10 minutes. Remove from the grill and let cool slightly before slicing off the kernels.
3. Heat beef gravy in a saucepan over low heat. Keep warm.
4. In a large bowl, toss the potato fries with half of the shredded cheddar cheese until evenly coated. Arrange half of the fries on a large serving platter or baking sheet, overlapping slightly.
5. Top the fries with half of the corn kernels and a generous helping of cooked bacon bits. Sprinkle with half of the remaining cheddar cheese and drizzle with half of the warmed beef gravy.
6. Repeat steps 4 5 with the remaining ingredients to create a second layer. Finish by sprinkling chives on top for a pop of color and extra freshness.
7. Prep: 30 minutes Cook: 1 hour, 10 minutes Total: 1 hour, 40 minutes

Chef’s Insight

This recipe is inspired by the street food classic, elote (Mexican street corn), and the Canadian favorite, poutine. By combining them, we create a new fusion appetizer that's sure to impress your guests.

Notes

Feel free to adjust the spice level according to your preference by adding more or less chipotle powder.