Fiesta Street Corn with Chipotle Crema
Charred ears of sweet corn slathered in a smoky chipotle crema, rolled in cotija cheese and tajin, then finished with a squeeze of fresh lime. This iconic Mexican street food brings the carnival to your kitchen with every messy, magnificent bite.
Ingredients
- 6 ears fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 chipotle peppers in adobo, finely minced
+ 9 more ingredients
Instructions
Preheat a grill or grill pan to medium-high heat. Brush each ear of corn lightly with melted butter.
Grill the corn for 10 to 12 minutes, turning every few minutes until kernels are charred in spots and tender throughout.
While the corn grills, combine the mayonnaise, Mexican crema, minced chipotle peppers, adobo sauce, and garlic in a bowl. Stir until smooth and evenly blended.
Spread the cotija cheese on a wide plate. Mix the tajin and smoked paprika together in a small dish.
As soon as the corn comes off the grill, brush each ear generously with the chipotle crema mixture, coating all sides.
Roll the coated corn over the cotija cheese, pressing gently so the cheese adheres to the crema.
Sprinkle with the tajin-paprika mixture, scatter with fresh cilantro, and serve immediately with lime wedges for squeezing.
Nutrition Estimate
Per serving • Estimated by Blinner AI