Corn Esquites Wings

Directions

  1. Turn grill on to high heat.
  2. 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).
  3. Remove from heat, and carefully cut kernels from cobs with sharp knife.
  4. In large sauté pan, melt butter over medium-high heat.
  5. 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).
  6. Stir in corn, and let cook for another 2 to 3 minutes. Remove from heat.
  7. 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.
  8. Cover with plastic, and refrigerate overnight (or you can use it right away).
  9. 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