Grilled Mexican Street Corn - Cowboy Kent Rollins
Servings 6
Ingredients
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese plus more for sprinkling
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ancho chile powder
- 6 ears sweet corn shucked
- Olive oil
- Salt and black pepper
Instructions
- 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
- Clean, oil and preheat the grill to medium- high. Place the corn on the grill, close the lid if using one 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.
Notes
To turn this into a skillet recipe: Cut the corn off the cob into a bowl. Slowly stir in the sour cream mixture to your desired taste and consistency. Serve as a salad or dip.