Mexican Street Corn on the Cob
I have shucked many an ear of corn in my lifetime, and my favorite way to eat it is grilled. The smoke and char create another layer of flavor, but the star of this show is the spread, which you’ll want to generously slather all over the corn. The creamy mix of sour cream and mayonnaise is spiced up with cumin, chili powder, garlic, and Parmesan cheese. The spread also makes a great dip for chips.
Makes 6 servings
Prep Time: 10 minutes
Total Time: 20 minutes
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese, plus more for sprinkling
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ancho chile powder
- 6 ears sweet corn, shucked
- Olive oil
- Salt and black pepper
In a small bowl, whisk together the sour cream, mayonnaise, Parmesan cheese, lime juice, chili powder, garlic powder, cumin, and ancho chile powder.
Rub the corn with olive oil, then sprinkle with salt and pepper to taste.
Clean, oil, and preheat the grill to medium-high. Place the corn on the grill, close the lid, and cook, turning frequently, until lightly charred and softened, about 10 minutes.
Remove the corn from the grill and let cool slightly. Generously brush with the sour cream mixture, sprinkle with more Parmesan, and serve immediately.
Recipe excerpted from “Faith, Family, and the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet” copyright 2020 by Kent and Shannon Rollins. Photography copyright 2020 by Shannon Rollins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.