Balboa Street Corn

Directions

1. In a bowl, add 2 cups of Mexican Crema.
2. Add 2 tablespoons of ranch dressing powder to the crema.
3. Squeeze in a few squirts of sriracha for a spicy kick.
4. Add 1 tablespoon of honey to balance the flavors.
5. Sprinkle in some of Big Poppa’s Jallelujah Lime Seasoning for a zesty taste.
6. Squeeze the juice of half a lime into the mixture.
7. Whisk all the ingredients together until well combined. Set aside.
8. Grill the corn on the cob until it’s cooked to your desired level. If you prefer, you can also use pre-grilled or canned corn.
9. Let the grilled corn cool down, and then slice the corn kernels off the cob and transfer them to a large mixing bowl.
10. Chop 1/3 cup of purple onion and add it to the bowl.
11. Finely chop 1 jalapeño and add it to the bowl as well.
12. Add chopped bacon/bits and crumbled cotija cheese.
13. Mix all the ingredients in the bowl until they are evenly distributed.
14. Pour the dressing you prepared earlier over the corn mixture.
15. Gently mix everything together, ensuring that the dressing coats all the ingredients thoroughly.
16. Your Big Poppa’s Balboa Street Corn Long is now ready to be served! Transfer it to a serving dish or individual plates.
17. Optionally, you can garnish the dish with additional lime wedges, chopped cilantro, or a sprinkle of Big Poppa’s Jallelujah Lime Seasoning.
18. Enjoy this delightful dish as a side or a main course at your next gathering or as a flavorful treat for yourself!
19. We hope you enjoy making and savoring Big Poppa’s Balboa Street Corn Long!