Description
Sweet corn gets smoky on the grill, then a tangy
lime-cilantro topping takes it to the next level.
Ingredients
Units
Scale
- 4 ears corn
- 1/2 cup mayonnaise
- 1 cups (237 ml) sour cream
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh chives, chopped
- 1 cups (237 ml) freshly grated Parmesan
- 1 Lime Zest
- 2 tbsp Lime Juice
- Cayenne or Chile powder
Instructions
- Remove the husk of the corn, leaving the core. You can leave some husk on for decoration if desired.
- Grill the corn on a hot grill or grill pan, turning every couple of minutes until evenly cooked.
- Mix mayonnaise, sour cream, cayenne, and cilantro together.
- Pour Parmesan cheese into a separate bowl.
- While the corn is still hot, spread the mayonnaise mixture all around.
- Squeeze lime juice over the corn and top with Parmesan cheese.
- Serve with extra lime wedges.
Notes
- For extra smoky flavor, soak the corn in water with a little mesquite liquid smoke for 30 minutes before grilling.
- If you don’t have fresh cilantro, you can substitute 1 tablespoon of dried cilantro, but the flavor will be less vibrant.
- Store leftover grilled corn in an airtight container in the refrigerator for up to 2 days. The flavor will be best when served fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 10