Mexican Grilled Corn

Serves: 4

Mexican-inspired grilled corn is smothered in a mayo, sour cream and cilantro dressing before being sprinkled with Parmesan cheese.

Dovetailing Tip: Prep and shuck an additional 6 ears of corn to be used day 5 in Sweet Corn Pudding.

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4 ears corn
1/2 cup mayonnaise
1 1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated parmesan
1 lime, juiced
red chili powder, to taste
2 limes cut into wedges, for garnish


Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.


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