grilled corn on the cob with chile and lime

Name: Grilled Corn On the Cob with Chile and Lime
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 tablespoon(s) mexican crema, creme fraiche, or sour cream; 1 tablespoon(s) fresh lime juice; 1/4 teaspoon(s) chopotle chile powder or ancho chile powder; 1/4 teaspoon(s) coarse kosher salt; 8 - ears corn with husks; 2 - limes, halved or quartered; 1/4 cup(s) chopped fresh cilantro

2 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 4, 2017

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

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prep time 15 Min

cook time 15 Min

method Grill

yield 8 serving(s)

Ingredients

6 tablespoons mexican crema, creme fraiche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chopotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 - ears corn with husks
2 - limes, halved or quartered
1/4 cup chopped fresh cilantro

How To Make grilled corn on the cob with chile and lime

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.

Step 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.
Step 3

Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
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