BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
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
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For the Corn:
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4 ears of corn on the cob, cut into ribs
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olive oil
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Tony Chachere’s Bold Creole Seasoning
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Hot Cheetos, crushed
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chives, for garnish
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cotija cheese
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For the Crema Mix:
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1/2 cup mayo
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1/2 cup Mexican sour cream
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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!
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