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Kent Rollins Grilled Street Corn
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Grilled Mexican Street Corn - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 20 minutes
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.