Though I want to hold onto Summer as if my life depended on it, the harvest season is now upon us. While I won’t go all pumpkin crazy like the rest of the damn world just yet, what I will do is relish those last bits of summer produce. Among them, sweet, sweet corn on the cob.
If you haven’t noticed by my instagram feed or even this salad post, I have a tendency to put corn in everything. Salads, tortilla soup, ramen, chile, salsa, you name it. The stuff is even amazing on a pizza. But there was one recipe I’ve been dying to try for some time now. I know you’ve all been seeing the photos. Those images of Mexican street corn smothered in a creamy, cheesy sauce are all the rage right now. It just had to happen.
The first batch of local corn we acquired got slapped on the grill then lathered in a sriracha lime butter which may actually have been better than this. Don’t get me wrong this shit is legit. Cheesy, salty, creamy, savoury, sweet, tangy. But there was something about that sriracha butter. In fact, if you find yourself in Maitland tonight, stop into Bing’s for their 3rd Anniversary Party. This gal is cooking up some small plates including none other than fresh local corn all smothered in sriracha lime butter, green onions, and a dusting of feta. Yeah, dusting. It’s a thing.
So before you get sucked into the pumpkin vortex, shove some corn into that face of yours.
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 cup crumbled feta
- 1 clove garlic, minced
- 1/2 teaspoon chipotle powder
- 1/4 cup chopped cilantro plus additional to garnish
- 4 ears of corn, shucked
- 1 lime, cut into wedges
- 2 green onions, sliced
- Get that BBQ on.
- Mix together first six ingredients.
- Grill corn about 8 min, rotating often to cook all sides.
- Smother corn in the sauce. Garnish with lime wedges, green onions and cilantro. If desired, sprinkle with additional cheese and/or chile powder.