Charred Mexican Corn on the Cob

One of the best things about summer is corn on the cob! So sweet…so delicious. Today’s corn on the cob was charred on the grill then slathered in a creamy sauce and topped with a Mexican flare…

Charred Mexican Corn on the Cob
2-4 Ears of Corn
2 tablespoons mayonnaise
1 tablespoon sour cream
juice of one lime
2 tablespoons shaved Parmesan cheese
1/2 teaspoon chili powder
dash chipotle chili powder (more if you like the heat!)

Heat your grill to 450Β°F. Shuck the corn and place on the hot grill. Grill for about 15 minutes, turning occasionally, until corn is nicely charred. Meanwhile in a small bowl whisk together the mayonnaise, sour cream and lime juice. In another small bowl combine the Parmesan cheese, chili powder and chipotle chili powder. When the corn is nicely charred, remove from the grill and place in a shallow dish. Spread on the mayonnaise mixture and sprinkle with the cheese mixture. Serve hot! Makes 2-4 servings.



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13 thoughts on “Charred Mexican Corn on the Cob

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