Corn Esquites Wings
Corn Esquites Wings
Directions
- Turn grill on to high heat.
- Brush corn with vegetable oil, and set corn ears on grill, directly over flame. Give ears a quarter turn every 3 to 4 minutes until kernels are moderately charred (take care, as some kernels may burst).
- Remove from heat, and carefully cut kernels from cobs with sharp knife.
- In large sauté pan, melt butter over medium-high heat.
- When butter is hot, add sweet onions, jalapeños and ¼ teaspoon salt, and sauté for a couple of minutes (the onion should not be soft, just slightly crunchy).
- Stir in corn, and let cook for another 2 to 3 minutes. Remove from heat.
- In large bowl, stir sour cream, mayonnaise, chipotle powder, ½ teaspoon salt, garlic, ¼ cup cilantro, lime zest and juice, and 6 tablespoons Cotija cheese together until blended. Mix in corn.
- Cover with plastic, and refrigerate overnight (or you can use it right away).
- Serve with heated boneless wings.
Ingredients
- 20 Smithfield Smoke 'N Fast Boneless Wings
- 4 cups corn, fresh, shucked
- oil, vegetable, for brushing corn
- 4 Tbsp. unsalted butter
- 1/2 c. onion(s), sweet, small dice
- 1 jalapeño(s), cored, seeded and minced
- 1/4 tsp. salt
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 1 tsp. chipotle powder
- 1/2 tsp. salt
- 2 gloves garlic, grated
- 1/2 c. cilantro, fresh, chopped, leaves only, divided
- 2 tsp. lime zest
- 2 Tbsp. lime, juice
- 3/4 cup cheese, cotija, finely crumbled, divided