13 In Sides

Grilled Corn with Chile Lime Sour Cream

We couldn’t bear to let July 4 go by without giving you a great recipe for the grill!  This grilled corn is one of our favorite recipes for the summer. We were originally inspired by this video from Mark Bittman, which turned us on to a foolproof method for grilling corn. We struggled through grilling in the husk and in aluminum foil until we tried this method — shucked and directly on the grill. It comes out delicious — smoky and caramelized.

Add to it some sour cream with lime juice and chili powder, and it makes for a taste sensation!  This is a play on a Mexican style of serving the corn, which traditionally involves mayo. We’ve reworked our old recipe to use sour cream instead, as it is a little lighter on my stomach. We were glad to find it still brings the same flavor!  Make sure to add the Parmesan cheese — it adds the right savory complexity. (Other Mexican style recipes use Mexican cheese like cotija, which would be delicious as well.)

A note to those of you who like to substitute Greek yogurt for sour cream — we probably wouldn’t recommend it here, as the flavor might be a bit too sour. If you love mayo, you also could mix some into the sour cream, or go for the straight mayo as in the old recipe.

We enjoyed this as part of a Mexican-themed meal with our friend dear Annie of Annie’s Eats and her family, and it was a delicious treat (more on that later!).

This corn is a great addition to any meal on the grill (especially if you’re looking for a last minute 4th of July option!). Also check out these cherry blueberry sparklers to accompany your grilling needs!

Corn and blueberries are available at the local markets in Indianapolis!  We purchased ours at the Broadripple Farmer’s Market from My Dad’s Sweet Corn.

Grilled Corn with Chile Lime Sour Cream
 
by:
Serves: 8
What You Need
  • 8 ears corn
  • 6 tablespoons sour cream
  • 3 tablespoons fresh lime juice (about 3 limes)
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ½ cup grated Parmesan cheese
What To Do
  1. Heat a grill to medium high. Shuck the corn.
  2. Place the corn on the grill and cook until it begins to blacken, 4 to 5 minutes, then turn. Continue cooking and turning until all sides are blackened.
  3. In a small bowl, combine 6 tablespoons sour cream, 3 tablespoons lime juice, and ½ teaspoon chili powder, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Taste, then add additional seasonings if desired.
  4. To serve, slather corn with chili lime sour cream and sprinkle with grated Parmesan cheese.

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13 Comments

  • Reply
    Eileen
    July 3, 2012 at 12:24 am

    Yay, grilled corn! This is very much like the Indian street corn that my old roommate taught us to grill–spiced with curry, cayenne, and paprika and layered with massive amounts of lemon slices. Your Mexican version sounds wonderful!

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 3, 2012 at 4:40 am

    This looks fabulous! What an awesome summer side!

  • Reply
    Grace @ What Grace Cooked
    July 3, 2012 at 2:14 pm

    We have some corn we’re planning to grill this week – glad to have a method that works so well! And the sour cream sounds delicious too :)

  • Reply
    Melinda Neely
    July 3, 2012 at 5:46 pm

    I’ve been grilling corn with chili pepper and lime for several years, but never added parm or sour cream. Great idea. This looks so delicious! (Will you teach me how to take such beautiful photos, too?!)

  • Reply
    Heidi @ Food Doodles
    July 3, 2012 at 6:44 pm

    Oh my, grilled corn is THE best! I love it! I don’t think I’ve ever had anything like that sour cream on my corn before though. It sounds incredible!

  • Reply
    Kristen @ The Endless Meal
    July 4, 2012 at 12:47 am

    This recipe looks delicious. Absolutely gorgeous photo too!

  • Reply
    Kaleigh
    July 4, 2012 at 7:17 am

    OK I’m ashamed to say I’m only just now learning about the goodness that is grilled corn. And apparently you can grill it with the husks on and it’ll fall right off. My mother learned that a few weeks ago after husking a couple hundred ears for a church meal donation project. Now I must try.

  • Reply
    Kate
    July 4, 2012 at 7:55 am

    I’ve been making this same creamy corn topper for a few years now and just love the flavors of lime and chili on the corn, although I have to admit that melting butter and good salt are still my all time favorite means of eating an ear of sweet corn.

    Grilled corn makes for such an amazing salad too, with chopped tomato, grilled zucchini and peppers. This same chili-lime cream is a perfect dressing for it as well.

  • Reply
    Courtney Jones
    July 4, 2012 at 11:26 pm

    Grilled corn is so delicious! Adding the chile lime sour cream is a great idea. I’ve been addicted to adding lime to things as of late, so this sounds perfect to me! :) Going to try and pick up some fresh corn at the farmer’s market this weekend.

    Happy July 4th! :)

  • Reply
    Riley
    July 5, 2012 at 1:29 pm

    Very yummy! You can’t do the 4th without a little corn!

  • Reply
    Renee
    July 18, 2012 at 4:52 pm

    I freaked out a little last week when I wanted to make this and couldn’t get on to your website (when it was down). I was able to wing it and it was SO yummy! I’m not a mayo fan, so I’m glad to have a sour cream version that is tasty and easy. My hubby introduced me to “elote”, or Mexican street-food corn and now I can make it at home! :-D

    • Reply
      Alex
      July 18, 2012 at 5:02 pm

      Haha! Glad to know that somebody missed us… we’re on a brand new server, so such freak-outs shouldn’t happen again :) Glad you enjoyed it!

  • Reply
    Bernadette @ B3HD
    September 22, 2012 at 11:00 pm

    Reminds me of and makes me want to hit the beach in Mexico again. So yummy looking!

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