- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 21 mins
- Serves
- 4
Ingredients
- 4
- medium ears sweet corn, husks removed
- 1428 g
- 2 tbsp
- canola oil
- 30 mL
- 1⁄4 cup
- Mexican crema, or sour cream
- 48 g
- 1⁄4 cup
- mayonnaise
- 50 g
- 1⁄4 cup
- chopped cilantro, plus more for garnishing
- 3 g
- ½ tsp
- ground chipotle pepper, or to taste
- 1 g
- 2 tsp
- finely grated lime zest, from 2 limes
- 1 g
- 2 tbsp
- lime juice, from 2 limes
- 26 g
- 1⁄2 cup
- finely grated Parmigiano Reggiano Cheese
- 30 g
- 2
- green onions, sliced
- 29 g
- Lime wedges, to serve
Directions
Step 1
Preheat the grill over medium-high heat.
Step 2
Whisk together the sour cream, mayonnaise, cilantro, chipotle pepper, lime zest and lime juice. Season the mixture with salt. Set aside.
Step 3
Grill 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.
Step 4
Slather the corn with the sauce and sprinkle with the grated Parmigiano Reggiano cheese and additional chopped cilantro. Serve with lime wedges.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
