Mexican Mini Street Corn with Chipotle Crema
Difficulty: Easy | Makes: 2-3 Servings
Easily shareable and highly addictive. These Mini Mexican Street Corn are ideal for gameday gatherings and party apps!
For the Mini Street Corn
- 12 Roland® Medium Baby Corn
- 1 tablespoon Roland® Grapeseed Oil
- Salt, to taste
For the Chipotle Crema
- 1 tablespoon Roland® Chipotle Peppers in Adobo Sauce
- 1/3 cup mayonnaise
- 1/3 cup crema Mexicana or sour cream
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon lime juice
- 1/2 lime, zested
- 2 tablespoons Cotija cheese
- Thinly sliced cilantro, to garnish
- Roland® Harissa Spice Blend, to garnish
- Lime wedges, to garnish
Directions
- Heat a griddle pan or grill pan until hot. Lightly brush the baby corn with a little oil, then place it onto the hot griddle pan and cook until char lines form, turning
occasionally. Season lightly with salt - Whisk together the mayonnaise, crema Mexicana, cilantro, lime zest and juice, and chipotle puree. Add salt to taste. Transfer half of the mixture to a sauce dish to
serve with the corn - Brush the baby corn with the crema mixture to coat lightly, then roll each corn in Cotija cheese and sprinkle with the harissa spice blend and cilantro
- Serve with the dipping sauce and lime wedges
