Grilled Mexican Corn

I have shucked many an ear of corn and eaten many a bushel full in my lifetime. My favorite way to eat it is grilled. Grilling corn gives it such a different taste that really brings out the flavor of the corn in a smokey way. It’s even better when Shan puts her special Mexican spread on it with all the classic fiesta flavors of chile, cumin and lime. Give it a try when you’re needing to impress the neighbors or family.

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Grilled Mexican Corn

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 4-6 ears sweet corn
• olive oil
• Red River Ranch Mesquite Seasoning or Salt and Pepper
• 3 tablespoons sour cream
• 3 tablespoons mayonnaise
• ½ teaspoon chile powder
• ½ teaspoon garlic powder
• 1/2 teaspoon cumin
• ¼ teaspoon ancho chile powder
• 1 tablespoon lime juice to taste
• 2 tablespoons grated Parmesan plus more for sprinkling

Instructions

• Turn the grill on high and let warm. Rub the corn with olive oil and then sprinkle with the Mesquite Seasoning (available at kentrollins.com or salt and pepper).
• Place the corn on a clean and greased grill. Shut the lid and let cook, rotating occasionally until the corn is lightly charred and soft.
• Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
• Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
• Sprinkle with additional Parmesan cheese and serve immediately.