Details

Fire & Smoke Society Street Corn Seasoning is the Perfect Blend chili pepper, Mexican oregano, coriander, cumin and cinnamon. Beyond just street corn it also tastes great on Potato salad, beans, chili, ground taco meat, fajita steak, sprinkled on deviled eggs, tomato-based sauces. Fire & Smoke Society Street Corn Seasoning is the Perfect Blend chili pepper, Mexican oregano, coriander, cumin and cinnamon. Beyond just street corn it also tastes great on Potato salad, beans, chili, ground taco meat, fajita steak, sprinkled on deviled eggs, tomato-based sauces.

Ingredients

Spices (including chile pepper, Mexican oregano, coriander, cumin and cinnamon), salt, cocoa processed with alkali and not more than 2% tricalcium phosphate added to prevent caking.

Directions

"1. Grill corn until lightly charred on all sides; cover to keep warm.

2. Combine the cheese, mayonnaise, sour cream or crema, Cotija, cilantro, and 1 tablespoon Street Corn Blend in a shallow bowl and whisk until smooth.

3. Place each ear of grilled corn in the cheese mixture, rolling the cob until it's evenly coated (alternatively you can pour the sauce over the corn).

4. Serve warm or at room temp, topped with additional Cotija, cilantro, Street Corn seasoning, and lime wedges.

Note: To make Mexican Street Corn Salad, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. When the oil is shimmering, add 1 lb of corn kernels (thawed) and sear, stirring occasionally, until the corn is charred, smells nutty and begins to “pop,” about 5-7 minutes. Transfer the corn to a bowl and cool slightly. Whisk together ¼ cup mayo, ¼ cup sour cream or crema, 2 tablespoons grated Cotija, and ¼ cup chopped cilantro in a bowl. Fold the mayo mixture into the corn, and serve garnished with additional chopped cilantro, Cotija, and lime wedges.