Rach Turns Mexican Street Corn into a "Snackable" Dinner

Step 1

Heat EVOO and butter over medium to medium-high heat in a large nonstick skillet

Step 2

Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle Add the peppers, onions and celery, season with salt and pepper and soften a couple of minutes

Step 3

Add thyme and garlic and stir, then brown and crumble the chicken and season it with cumin, salt and pepper or add the crab and season it with Old Bay

Step 4

Add the hot sauce, Worcestershire, beer and lime juice and combine, then add corn and combine

Step 5

Add crema mixed with chipotle paste and stir

Step 6

Transfer to bowl and top with cheese, then garnishes of choice

Step 7

Serve with lettuce cups or leaves