Smoky Street Corn with Chili Lime Crema

Allergens

Dairy (mayonnaise, sour cream, cotija cheese)

Ingredients

• 2 ears fresh corn, shucked
• 2 tbsp unsalted butter
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1/4 cup crumbled cotija cheese
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a grill or stovetop grill pan to medium high heat.
2. In a small bowl, whisk together the mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, ground cumin, and lime juice until well combined. Set aside.
3. Brush the corn with melted butter and season with salt and pepper. Place the corn on the grill or grill pan and cook, turning occasionally, until the corn is charred and tender, about 8 10 minutes.
4. Remove the corn from the grill and let it cool slightly. Using a sharp knife, carefully remove the kernels from the cob.
5. Place the corn kernels in a large bowl and toss with the chili lime crema until evenly coated. Season to taste with salt and pepper.
6. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Don't skip the charring step; it adds depth of flavor that makes this dish unforgettable.

Notes

For a spicier dish, add more chili powder or cayenne pepper to the crema.