Grilled Corn On the Cob with Chile and Lime

Grilled Corn On The Cob With Chile And Lime

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Vicki Butts (lazyme)

By
@lazyme5909

Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
15 Min
Cook:
15 Min
Method:
Grill

Ingredients

  • 6 Tbsp
    mexican crema, creme fraiche, or sour cream
  • 1 Tbsp
    fresh lime juice
  • 1/4 tsp
    chopotle chile powder or ancho chile powder
  • 1/4 tsp
    coarse kosher salt
  • 8
    ears corn with husks
  • 2
    limes, halved or quartered
  • 1/4 c
    chopped fresh cilantro

How to Make Grilled Corn On the Cob with Chile and Lime

Step-by-Step

  1. Mix mexican crema, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
  2. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
  3. Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Printable Recipe Card

About Grilled Corn On the Cob with Chile and Lime

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy



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