Cinco de Mayo recipes: Grilled corn, Mexican style

May 03, 2011|By Jasmine Wiggins

Grilled Corn, Mexican Style


4 ears corn
1 C sour cream
1 C grated cheese (parmesean, asiago, or romano)
Chili powder
Sea Salt
Black Pepper

Keeping the husks on helps the corn retain its moisture during cooking. Carefully peel back the husks, leaving them intact. Remove the corn silk and rinse the corn free of debris. Dry. Slather the corn with butter, and fold the husks back up to cover the corn.

Place on grill, turning occasionally. Cook for about 20-30 minutes. Remove from grill. Sprinkle with salt, chili powder, smooth on some sour cream, squeeze on lime and sprinkle with cheese.

If you've never tried this, you're in for a treat. You can also cut the corn off the cob, toss with the ingredients and serve it that way. Easier to manage than the cob.

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