Brush corn with vegetable oil, and set corn ears on grill, directly over flame.
Give ears a quarter turn every 3 to 4 minutes until kernels are moderately
charred (take care, as some kernels may burst).
Remove from heat, and carefully cut kernels from cobs with sharp knife.
In large sauté pan, melt butter over medium-high heat.
When butter is hot, add sweet onions, jalapeños and ¼ teaspoon salt,
and sauté for a couple of minutes (the onion should not be soft, just
slightly crunchy).
Stir in corn, and let cook for another 2 to 3 minutes. Remove from heat.
In large bowl, stir sour cream, mayonnaise, chipotle powder, ½ teaspoon
salt, garlic, ¼ cup cilantro, lime zest and juice, and 6 tablespoons Cotija
cheese together until blended. Mix in corn.
Cover with plastic, and refrigerate overnight (or you can use it right away).
Serve with heated boneless wings.
Ingredients
20 Smithfield Smoke 'N Fast Boneless Wings
4 cups corn, fresh, shucked
oil, vegetable, for brushing corn
4 Tbsp. unsalted butter
1/2 c. onion(s), sweet, small dice
1 jalapeño(s), cored, seeded and minced
1/4 tsp. salt
1/2 c. sour cream
1/2 c. mayonnaise
1 tsp. chipotle powder
1/2 tsp. salt
2 gloves garlic, grated
1/2 c. cilantro, fresh, chopped, leaves only, divided
