Deconstructed Street Corn (Adapted from Food Network)

Deconstructed Street Corn
(Adapted from Food Network)

Chipotle Salt: 

5 TBSP chipotle powder

3 TBSP salt

Corn:

6 ears corn

1/2 red onion, minced

1 TBSP vegetable oil

3/4 cup crumbled cotija cheese

3/4 cup mayonnaise

2 TBSP roughly chopped fresh cilantro

Zest of 2 limes

For the chipotle salt:

Combine the chipotle powder and salt and store in an airtight container.

For the corn:

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes.

When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed.

Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest.

Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.

Categories: Sides & Salads
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