Southern Street Corn with Spicy Chipotle Penny Panko

Corn is at its sweetest right now, and this is the easiest thing you can do with it. Think elote, but the cotija crumble is swapped for buttery, smoky Spicy Chipotle Penny Panko. Serve it on the cob for a cookout, or cut the kernels off into a bowl and call it a salad.

Ingredients

6 ears fresh corn, husked
3/4 cup Spicy Chipotle Penny Panko
1 tablespoon butter
1/3 cup mayonnaise
1/4 cup sour cream
1 lime, zested and juiced
1 small garlic clove, grated
1/2 teaspoon smoked paprika
1/4 cup chopped cilantro
Salt to taste

Directions

Grill the corn over medium-high heat, turning every few minutes, until charred in spots and tender, about 10 minutes. No grill? Broil on a sheet pan, turning once.

While the corn cooks, melt the butter in a skillet over medium heat. Add the Spicy Chipotle Penny Panko and toast for 2 to 3 minutes, stirring the whole time. It is already baked and it browns fast, so pull it as soon as it smells nutty. Set aside.

Stir together the mayonnaise, sour cream, lime zest and juice, garlic, and smoked paprika. Season with salt.

Slather the warm corn with the lime crema, then roll it or shower it in the toasted Panko. Finish with cilantro and an extra squeeze of lime.

Serve immediately, while the crunch is still crunchy.

Hostess Tip

Toast the Panko and mix the crema in the morning. Keep them separate, grill the corn when folks arrive, and assemble in about two minutes flat.