Bison Sour Cream brings the perfect creamy tang to balance the spice. This is street corn—done the Chef Darian way.
Ingredients
- 4 ears of corn, husked
- 2 tbsp melted butter
- 1½ tsp jerk seasoning, divided
- ¼ cup Bison Sour Cream
- Juice of ½ lime
- 2 tbsp grated Parmesan cheese
- 1 scallion, finely sliced
- ½ tsp smoked paprika, for finishing
Instructions
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
Details
- Step 1: Make the Jerk Butter:
- In a small saucepan over low heat, combine melted butter with 1 tsp jerk seasoning. Stir until well blended, then remove from heat.
- Step 2: Grill the Corn:
- Preheat grill to medium-high. Place the corn directly on the grill and cook, turning occasionally, until lightly charred all over (about 8–10 minutes).
- Step 3: Brush with Jerk Bugger:
- Once the corn has good grill color, brush each ear generously with the jerk-spiced butter.
- Step 4: Make the Jerk Crema:
- In a bowl, stir together Bison Sour Cream, the remaining ½ tsp jerk seasoning, and lime juice until smooth.
- Step 5: Build the Street Corn:
- Spread the jerk crema over the warm corn.
- Sprinkle with Parmesan cheese and fresh scallions.
- Finish with a light dusting of smoked paprika for added color and subtle smoky depth.
