Spicy Smoked Elote Sliders

Allergens

Dairy (Queso Fresco), Gluten (slider buns)

Ingredients

• 4 large corn cobs
• 2 tbsp olive oil
• 1 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/2 tsp ground paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 6 mini slider buns, sliced in half
• Optional: fresh cilantro leaves for garnish

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. Remove the husks from the corn and brush with olive oil. Season with salt and pepper to taste.
3. Grill the corn for 5 7 minutes, turning occasionally until slightly charred on all sides. Remove from the grill and let cool slightly.
4. In a small bowl, mix together sour cream, ground paprika, cumin, garlic powder, smoked paprika, and salt and pepper to taste. Set aside.
5. Slice each corn cob into 3 rounds, then slice each round into two smaller pieces for slider sized portions.
6. Spread a thin layer of the spiced sour cream on the bottom half of each slider bun. Top with a piece of corn and sprinkle with queso fresco. Add the top half of the bun.
7. Repeat with remaining ingredients to create all 6 sliders.

Chef’s Insight

To enhance the smoky flavor, wrap the corn in foil packets before grilling.

Notes

Make sure to let the corn cool slightly before handling to avoid burns.