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Mexican Corn
Serving luscious ears of this grilled Mexican corn at your next barbecue will both inspire and impress your guests. The flavor of the charred kernels is complemented with a creamy herbed sauce.
You may think it unusual, serving corn on the cob with the creamy mayonnaise based sauce. But once you try it, there’s a good chance you’ll be hooked! More than once I’ve seen peoples faces turn from confusion to pure pleasure upon taking their first bite of this grilled corn recipe.
As always, in-season local corn provides the best flavor for this recipe. It grills equally well over charcoal or gas, but can also be made indoors using a stove top cast iron grill.
When removing the husks, you have the option of cutting the stem end off or leaving it on. The stem makes a great handle for holding while munching on the ear. But if grill space is limited, removing the stems will make room for that last couple of ears.
- 6 ears of corn, husks and silks removed
- 1/4 cup of mayonnaisse
- 3/4 cup of sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 6 lime wedges
Preheat your grill to medium high.
Combine the mayonnaisse, sour cream, chopped cilantro. Grill the corn over direct heat, turning frequently. Remove corn when it shows light browning. For a more intense flavor the corn can be grilled longer, but it will also become a little more chewy.
Drizzle the lime juice onto the corn, then evenly spread on the mayonnaisse mixture. Now that the corn is nice and sticky, sprinkle on the chili powder and grated Parmesan. Be light handed with the chili powder, but be sure to offer more to your guests. Some like it peppery!