Queen G’s Birria Street Fire Corn

Bold, smoky, creamy, and packed with beefy Birria flavor - this ain’t your average elote. Whether you’re using fresh grilled corn or frozen roasted in a cast iron, this skillet side (or main!) brings Tex-Mex energy in every bite.

Ingredients

• 4 cups corn on the cob, grilled and cut off the cob (or substitute frozen corn roasted in a cast iron)

• 1 red bell pepper, diced

• 1 white onion, diced

• 1 jalapeño, seeded and diced

• 1 tbsp garlic powder

• ½ to 1 tbsp chipotle powder (adjust to taste)

• 1 tbsp Fiesta Smoky Swine seasoning

• Juice of 1 lime (or to taste)

• ½ cup grated Parmesan

• ⅓ cup chopped fresh cilantro

• ⅔ cup consomé from Birria

• 1½ cups shredded Birria beef

• ½ cup Mexican crema

• Neutral oil (for sautéing)

Directions

1. Prepare the Corn: Cut grilled corn from the cob and set aside. (If using frozen, roast in a dry cast iron skillet until lightly charred.)

2. Sauté the Aromatics: Heat a little oil in a large skillet over medium-high heat. Add diced onion, bell pepper, and jalapeño. Season with Fiesta Smoky Swine and cook until just softened.

3. Simmer the Corn: Add the corn to the skillet. Stir in garlic powder, chipotle powder, and consomé. Let it simmer for 5–7 minutes so the corn soaks up all that rich flavor.

4. Make it Creamy & Beefy: Add Mexican crema, lime juice, Birria beef, and Parmesan. Continue to simmer until heated through and creamy. Taste and adjust seasonings (use Smoky Swine instead of salt).

5. Finish & Serve: Turn off the heat and let cool slightly. Stir in the fresh chopped cilantro.

   Serve With extra Parmesan or Cotija, a squeeze of lime, and your favorite hot sauce