Nothing can get better than fresh corn in the summer and
fall.. and I certainly can’t get enough of it! After three consecutive nights
of plain (but delicious) corn on the cob, I decided to switch it up. Mexican
grilled corn seems to be pretty popular right now- with cheese and cilantro.. how can you say no!? This
version was quite easy and soo decadent. We ate these with our portabella
burgers from a while back, and they definitely stole the show. Enjoy!
-Jillian
- 4 ears of corn
- Juice from ½ lime
- 2 tbsps mayo
- 2 tbsps sour cream
- 2 tbsps grated parmesean
- 1/2 tsp chili powder
- 2 tbsp chopped cilantro
Remove silky bits from corn and soak for 20 minutes to
prevent leaves from burning.
Combine mayo, sour cream, and lime juice. Grill corn for 20
minutes or until tender and crispy. Slather on sour cream mixture, sprinkle
with chili powder, parmesean, and cilantro.
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