Kelp Street Corn
I discovered Street Corn a few years ago and immediately fell in love with this summertime treat. It’s easy to make, cooks quickly on a grill, and tastes delicious. I started adding dried dried kelp flakes instead of cilantro, which makes it even more fun when BBQ’ing at the beach, tailgating before the game, or wherever you have your fun.
Ingredients
6 to 8 ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup dried Sugar Kelp flakes
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Preparation
Heat gas or charcoal grill to 400 degrees
In a bowl, whisk together the crema, mayonnaise, dried kelp flakes, garlic, chipotle pepper, lime zest and lime juice.
Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
Coat each ear of corn with the crema mixture.
Sprinkle with crumbled cojita cheese.
Sprinkle with additional kelp flakes and chipotle pepper, if desired.
Place the husked corn directly onto grill grates.
Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred.
Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Serve immediately with extra lime wedges.