Bbq Street Corn Recipe

Preheat oven to 425°F (220°C) if roasting in oven, or preheat a large skillet or grill pan over medium-high heat if cooking on stovetop.

Toss the corn kernels with 2 tablespoons vegetable oil, 1 tsp kosher salt and 1 tsp black pepper until evenly coated.

For oven-roasting: Spread the corn in an even layer on a rimmed baking sheet and roast 18–22 minutes, stirring once halfway through, until kernels are nicely browned and some are lightly charred. For stovetop: Heat a large cast-iron or heavy skillet until very hot. Add the corn in a single layer (cook in batches if needed) and sear without stirring for 2–3 minutes until charred, then stir and continue to cook another 4–6 minutes until golden and slightly blistered.

Remove roasted corn from heat and transfer to a large mixing bowl to cool slightly.

While the corn cooks, whisk together 3 tablespoons mayonnaise, 3 tablespoons sour cream, 2 tablespoons lime juice, 1 teaspoon minced garlic, 1 teaspoon finely chopped chipotle in adobo, 1 teaspoon hot sauce (optional), and 1/2 teaspoon salt in a small bowl until smooth and well combined.

Taste and adjust seasoning — add more lime for brightness, chipotle for smokiness, or salt to taste.

Pour the sauce over the warm roasted corn and toss gently until kernels are evenly coated.

Immediately sprinkle 1 cup crumbled cotija and 1/2 cup shredded cheddar over the sauced corn and toss gently to combine so cheese sticks to the sauce.

Add 1/4 cup chopped cilantro and sprinkle 1 teaspoon smoked paprika and 1 teaspoon chili powder evenly over the corn. Toss once more to distribute.

If your chosen meat is not yet cooked: season 1/2 lb of meat with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook on a hot grill or skillet until done (internal temp for chicken 165°F, steak to desired doneness), then let rest and chop or shred.

If using pre-cooked meat: warm it in a skillet with 1 tablespoon olive oil over medium heat until just heated through, tossing to pick up the seasonings.

Taste and adjust seasoning of the meat with a pinch of salt and pepper if needed.

Transfer the cheesy, sauced roasted corn to a large serving platter or individual bowls.

Top evenly with the warm 1/2 lb of prepared meat.

Garnish with extra crumbled cotija, chopped green onions, and additional cilantro if desired. Serve with lime wedges on the side for squeezing over the top.

Serve immediately while warm.