Mexican-Style Street Corn
Prep Time
Cooking Mode
4 medium ears sweet corn, husks removed
2 tbsp canola oil
1⁄4 cup Mexican crema, or sour cream
1⁄4 cup mayonnaise
1⁄4 cup chopped cilantro, plus more for garnishing
½ tsp ground chipotle pepper, or to taste
2 tsp finely grated lime zest, from 2 limes
2 tbsp lime juice, from 2 limes
1⁄2 cup finely grated Parmigiano Reggiano Cheese
2 green onions, sliced
Lime wedges, to serve
4 medium ears sweet corn, husks removed
2 tbsp canola oil
1⁄4 cup Mexican crema, or sour cream
1⁄4 cup mayonnaise
1⁄4 cup chopped cilantro, plus more for garnishing
½ tsp ground chipotle pepper, or to taste
2 tsp finely grated lime zest, from 2 limes
2 tbsp lime juice, from 2 limes
1⁄2 cup finely grated Parmigiano Reggiano Cheese
2 green onions, sliced
Lime wedges, to serve
Directions
1Preheat the grill over medium-high heat.
2Whisk together the sour cream, mayonnaise, cilantro, chipotle pepper, lime zest and lime juice. Season the mixture with salt. Set aside.
3Grill the corn: Place the corn directly onto the grill. Grill the corn for about 3 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, transfer to a plate.
4Slather the corn with the sauce and sprinkle with the grated Parmigiano Reggiano cheese and additional chopped cilantro. Serve with lime wedges.
Tips
1
To make a Mexican Street Corn salad, shave the kernels off the grilled corn cobs and combine with the sour cream mixture. Sprinkle with grated Parmesan and serve over nachos, on baked potatoes or in a bowl with tortilla chips.
Disclaimer
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Personal Note
Personal Note
