Smoky Street Corn Skewers with Spicy Lime Crema

Allergens

May contain soy and wheat (from pickled jalapenos and mayonnaise)

Ingredients

• 1. 6 ears fresh corn, shucked 2. 1/4 cup mayonnaise 3. 2 tablespoons finely chopped pickled jalapenos 4. 2 tablespoons lime juice, freshly squeezed 5. 1 teaspoon ground cumin 6. Salt and pepper to taste 7. 12 wooden skewers, pre
• soaked 8. Olive oil for brushing 9. Zest and juice of one lime 10. Fresh cilantro leaves, for garnish

Instructions

1. Preheat an outdoor grill or grill pan to medium high heat.
2. In a small bowl, whisk together mayonnaise, pickled jalapenos, lime juice, ground cumin, salt, and pepper. Set aside.
3. Brush each ear of corn with olive oil, seasoning lightly with salt and pepper.
4. Thread two ears of corn on each skewer.
5. Grill the corn skewers over direct heat for 10 12 minutes, turning frequently to ensure even grilling and to prevent burning. Remove from grill when corn kernels are tender and slightly charred.
6. Spread a generous layer of spicy lime crema on each ear of corn. Sprinkle with lime zest and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The key to perfect grilled corn is frequent turning and checking for doneness to avoid overcooking.

Notes

For an extra spicy kick, increase the amount of pickled jalapenos in the sauce.