BOLD Creole Seasoning 
Shrimp Bánh Mì PoBoy
Looking for a bold and flavorful twist on the traditional Vietnamese bánh mì? This Shrimp Bánh…
Get RecipeTake your sides game up a notch with these grilled corn riblets by @TheGrumpyChef. Seasoned with Tony Chachere’s Bold Creole Seasoning, charred to perfection, and topped with cotija cheese and Hot Cheetos, it’s the perfect bold twist on Mexican street corn.
Ingredients
-
For the Corn:
-
4 ears of corn on the cob, cut into ribs
-
olive oil
-
Tony Chachere’s Bold Creole Seasoning
-
Hot Cheetos, crushed
-
chives, for garnish
-
cotija cheese
-
For the Crema Mix:
-
1/2 cup mayo
-
1/2 cup Mexican sour cream
-
1 whole lime (or lemon)
- Clear
Directions
- Cut the corn on the cob into rib pieces and season with olive oil and Tony Chachere’s Bold Creole Seasoning.
- Place them on the grill on medium-high heat for 10-12 minutes, flipping them every couple of minutes to get your desired char.
- Once they’re done grilling, brush on the crema mix, sprinkle some cotija cheese, Tony Chacheres Bold Creole Seasoning, and crushed flaming hot Cheetos.
- Garnish with some chives and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Corn Riblets
Take your sides game up a notch with these grilled corn riblets by @TheGrumpyChef. Seasoned with…
Get Recipe