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!Print
- 8 ears corn
- 6 tablespoons sour cream
- 3 tablespoons fresh lime juice (about 3 limes)
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Heat a grill to medium high. Shuck the corn.
- 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.
- In a small bowl, combine 6 tablespoons sour cream, 3 tablespoons lime juice, and 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste, then add additional seasonings if desired.
- To serve, slather corn with chili lime sour cream and sprinkle with grated Parmesan cheese.
Inspired by our adaptation of Mark Bittman’s recipe