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Inspired by Mexican street corn but crafted for the barbecue table, this Smokehouse Street Corn has quickly become one of our family’s favorite side dishes. Sweet corn is charred until deeply caramelized, then tossed with browned butter, smoky chipotle, Better Than Bouillon Roasted Chicken Base, fresh jalapeño, lime, Cotija, and just enough creamy dressing to tie everything together without hiding the corn itself. The result is rich, savory, smoky, bright, and just a little spicy—the perfect companion for ribs, brisket, pulled pork, or grilled chicken.

Ingredients

Corn

• 2 lbs frozen sweet corn (do not thaw)
• 2 tbsp avocado oil
• 1 medium jalapeño, finely diced

Dressing

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tsp Dijon mustard
• 2 cloves garlic, finely grated
• 1 tsp Worcestershire sauce
• 1 tsp lime zest
• 1½ tbsp fresh lime juice
• ¼ tsp freshly ground black pepper
• ¼ tsp MSG (optional, but recommended)

Browned Butter Seasoning

• 3 tbsp unsalted butter
• ½ tsp Better Than Bouillon Roasted Chicken Base
• 1 tsp chipotle chile powder
• ½ tsp smoked paprika
• ¼ tsp ground cumin

Finish

• ¾ cup crumbled Cotija cheese, divided
• 2 green onions, thinly sliced
• ¼ cup chopped fresh cilantro
• Kosher salt, to taste
• Lime wedges, for serving

Directions

Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic, Worcestershire sauce, lime zest, lime juice, black pepper, and MSG (if using). Refrigerate while preparing the corn.

Char the Corn

Heat a large cast-iron skillet over high heat until very hot. Add the avocado oil, then immediately add the frozen corn in an even layer. Leave the corn undisturbed for 3–4 minutes. Continue cooking another 6–8 minutes, stirring only every couple of minutes, until roughly one-third of the kernels have developed deep brown spots.

Cook the Jalapeño

Stir in the diced jalapeño and continue cooking for 3–4 minutes until softened and beginning to char. Transfer the corn mixture to a large serving bowl.

Brown the Butter

Reduce the heat to medium. Add the butter to the empty skillet and cook until the milk solids become deep golden brown and smell nutty, about 2–3 minutes.

Bloom the Spices

Stir the Better Than Bouillon Roasted Chicken Base, chipotle chile powder, smoked paprika, and cumin into the browned butter. Cook for 20–30 seconds, stirring constantly. Immediately pour the seasoned browned butter over the warm corn and toss well to coat.

Finish the Corn

Let the corn cool for about one minute. Fold in the prepared dressing, half of the Cotija cheese, the green onions, and cilantro until everything is lightly coated.

Serve

Transfer to a serving bowl if needed. Sprinkle with the remaining Cotija cheese and serve with fresh lime wedges. Taste before serving and season with kosher salt as needed.

Notes

Preparation Tips

• Do not thaw the corn. Cooking it directly from frozen allows the moisture to evaporate before the kernels begin to caramelize.
• Resist stirring too often. Letting the corn sit against the hot skillet creates the smoky, charred flavor that defines this dish.
• Watch the butter carefully while browning. It should smell nutty and become deep golden, but not burnt.
• Blooming the Better Than Bouillon Roasted Chicken Base with the spices in the browned butter gives the corn a rich, savory depth that blends beautifully with the smoky chipotle.
• This recipe was tested with ½ teaspoon Better Than Bouillon Roasted Chicken Base and required just a small pinch of kosher salt at the end for perfect balance.

Serving Suggestions

• Serve alongside smoked St. Louis ribs, brisket, pulled pork, grilled chicken, or burgers.
• Pairs beautifully with baked beans, creamy coleslaw, cornbread, or potato salad.
• Serve with extra lime wedges so everyone can brighten their own serving.

Variations

• For more heat, use two jalapeños or leave more of the seeds intact.
• Substitute queso fresco if Cotija isn’t available, though Cotija provides the best salty finish.
• Add a pinch of cayenne for a spicier smokehouse version.

Make-Ahead & Storage

• The dressing can be prepared up to 2 days ahead.
• The finished corn can be made several hours in advance and gently rewarmed before serving. Add a fresh squeeze of lime and a little extra Cotija just before serving for the brightest flavor.
• Store leftovers refrigerated for up to 3 days.