Birdcage Chile Lime Street Corn Recipe

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

Birdcage, the new restaurant from Firepit Pizza Tavern chefs Leslie Cohen and Shaun Whitmer, opened in January in Grant Park. Our senior editor of food and dining, Beth McKibben, included the restaurant in her round-up of some of the best new restaurants of winter. You can check out that piece here.

Afterwards, check out the recipe below and then head over to Birdcage for a meal!

Birdcage Chile Lime Street Corn Recipe (4 servings):

Ingredients:

WHIPPED QUESO FRESCO

• 1 cup queso fresco (crumbled)
• 1 cup Mexican crema
• 1/4 cup heavy cream
• 1 Tbsp lime juice
• 1 Tbsp agave
• 1 tsp salt

CILANTRO CREAM

• 1 cup mayo
• ½ cup Mexican crema
• 1 bunch cilantro
• 1/2 cup cotija
• 2 tsp salt
• 1 tsp lime

CHILE LIME STREET CORN

• 2 cups whipped queso fresco (recipe to follow)
• 2 cups cilantro Cream (recipe to follow)
• 4 cups charred corn (cut off cob or frozen)
• ½ cup grated cotija cheese
• 4 Tbsp tajin seasoning
• 12 tostadas (or Tortilla chips)

Directions:

WHIPPED QUESO FRESCO

1. Crumble queso fresco into a large mixing bowl.
2. Add remaining ingredients and whisk together until fully combined.

CILANTRO CREAM

1. Combine all the ingredients in mixing and blend until smooth.

CHILE LIME STREET CORN

1. In a large serving bowl make a well with the whipped queso fresco.
2. Inside of the well place the cilantro cream.
3. Top with warm charred corn.
4. Top with Cotija, Tajin, and Cilantro.
5. Serve with tostadas or chips for dipping. 
6. Enjoy!