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

For the Chipotle Crema


  1. 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
  2. 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
  3. 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
  4. Serve with the dipping sauce and lime wedges

In This Recipe

Medium Baby Corn

#45096 | 15 OZ.

Grapeseed Oil

#70606 | 16.9 FL.OZ.

Harissa Spice Blend

#75062 | 2.46 OZ.