Ingredients

  • 2 Tbsp – Olive Oil Blend
  • 4 ea – Ears of Corn (kernels cut off)
  • Taste – Kosher Salt
  • Taste – Black Pepper
  • 2 Tbsp – Mayonnaise
  • 1 Tbsp – Sour Cream
  • 4 Tbsp – Cotija Cheese
  • ½ Cup – Green Onion Top (finely chopped)
  • ½ Cup – Cilantro (finely chopped)
  • 1 Ea – Jalepono Pepper (grilled and chopped)
  • 2 Cloves  Crushed Garlic
  • 1 Tbsp  – Lime Juice
  • 1 Tbsp – Fire Salt, 5280 Culinary

Grill & Cooking Supplies

Cooking Directions

  1. Load the FireBowl and Start the charcoal on half (use the FireBowl divider if using an XL or XXL BGE)
  2. Prepare the Big Green Egg for direct cooking over high heat (400°F)
  3. Insert the EGGspander base and load with the half moon grill grate, over the charcoal side
  4. Adjust top vent and bottom vent to ¾ open and bring temperature to 400˚
  5. Once temp reaches 400˚ adjust vents to maintain temp at 400˚
  6. Shuck Corn and remove all silks
  7. Load the Corn onto the grill grates and grill on all sides until caramelized, approx. 12 minutes
  8. At the 6 minute mark, add the Jalapeno and grill on all sides for 6 minutes
    • Jalapeno will finish when the corn is done
  9. Once the corn and jalapeno are done, remove from the grill and cool on a cutting board for 10 minutes
  10. Once cooled dice the jalapeno and place into a large mixing bowl
  11. Once cooled sliced the corn kernels off the cobb and add to the mixing bowl
  12. Toss the jalapeno and corn mixture with 1 tbsp of olive oil and season to taste with salt and pepper
  13. Add to the bowl the Mayonnaise, sour cream, cotija cheese, cilantro, garlic and lime juice and mix all ingredients well to combine
  14. Adjust seasoning if needed
  15. Garnish with Fire Salt and more cotija cheese and cilantro if desired
  16. Serve room temp or refrigerate
  17. Serve and eat within 2 days