Photo: Megan Meyer/WFIU
In the US, we like to eat our corn with butter and salt and pepper, but in different cultures, they’ll utilize other things to spice up their corn, like this rich creme.
This Mexican creme is tasty enough to spoon over just about anything. It’s a good all-purpose sauce. This would be great on any number of vegetables or on fish or poultry.
But I especially like it as great way to re-imagine the traditional corn on the cob.
Mexican-Style Grilled Corn
Ingredients
- 4 ears corn, husked
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chili paste
- 1/4 cup grated parmesan
- 1 teaspoon lemon zest
- salt and pepper to taste
- lime wedges
- grated cheese
- cilantro
- red pepper coulis or Pico Guapo
Cooking Directions
- Steam ears of corn before placing them on the grill.
- Grill corn until slightly caramelized.
- Whisk together cream, mayonnaise, chili paste, parmesan, lemon zest, and salt and pepper.
- Garnish with lime wedge, cheese, cilantro, and Pico Guapo.
