Grilled corn on the cob with lime wedges.

Grilled Mexican Corn

25/07/2017 | By Cowboy Kent Rollins

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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.more

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Grilled Mexican Corn

Servings 4
Prep Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Author Cowboy Kent Rollins

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

  1. 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).
  2. 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.
  3. Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
  4. Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
  5. Sprinkle with additional Parmesan cheese and serve immediately.
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