Birdcage Chili Lime Street Corn Recipe

Birdcage, one of Atlanta’s newest restaurants, offers the street corn recipe of your dreams.

Birdcage, a new restaurant from Firepit Pizza Tavern chefs Leslie Cohen and Sean Whitmer, opened in Grant Park in January. Food and Dining Senior Editor Beth McKibben included it in her roundup of this winter’s best new restaurants. You can check out that work here.

Then check out the recipes below and head over to Birdcage to dine.

Birdcage Chili Lime Street Corn Recipe (serves 4):

material:

whipped queso fresco

• 1 cup queso fresco (crushed)
• 1 cup Mexican crema
• 1/4 cup fresh cream
• 1 tablespoon lime juice
• 1 tablespoon agave
• 1 teaspoon salt

coriander cream

• 1 cup mayonnaise
• 1/2 cup Mexican crema
• 1 bunch coriander
• 1/2 cup cotija
• 2 teaspoons salt
• 1 teaspoon lime

chili lime street corn

• 2 cups whipped queso fresco (recipe below)
• 2 cups coriander cream (recipe below)
• 4 cups charred corn (cut off the cob or frozen)
• 1/2 cup grated cotija cheese
• 4 tablespoons tagine seasoning
• 12 tostadas (or tortilla chips)

direction:

whipped queso fresco

1. Crumble the queso fresco into a large mixing bowl.
2. Add remaining ingredients and mix until completely combined.

coriander cream

1. Combine all ingredients and mix until smooth.

chili lime street corn

1. In a large bowl, make a well with the whisked queso fresco.
2. Add coriander cream to the well.
3. Top with warm charred corn.
4. Top with cotija, tagine, and cilantro.
5. Serve with tostadas or chips for dipping.
6. enjoy!