Grilled Mexican Corn

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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. 

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Grilled Mexican Corn

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 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.
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Posted in Grilling, Side Dish, Vegetables