Mexican Grilled Corn

Scroll down for printable recipe.

Ingredients

• 4-6 ears of corn, shucked
• 1 TBS mayonnaise
• 2 TBS sour cream
• 1/2 cup shredded Parmesan cheese
• 1 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup cilantro, chopped

Directions

1. Combine the mayonnaise and sour cream together in a small bowl. Stir until smooth.

2. In another small bowl, combine the chili pepper, salt and black pepper.

3. Chop up the cilantro.

4.  Spray grill rack with cooking spray and heat to medium.
5. Grill corn, turning frequently, until slightly browned 8-10 minutes

6. Slather the hot, grilled corn with the mayonnaise/sour cream mixture.

7. Sprinkle the corn with the spice mixture.

8. Coat the corn in Parmesan cheese.

9. Sprinkle on the cilantro and enjoy.

Print

Mexican Grilled Corn

Course Side Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Author Cindy Schultz

Ingredients

• 4-6 ears of corn shucked
• 1 TBS mayonnaise
• 2 TBS sour cream
• 1/2 cup shredded Parmesan cheese
• 1 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup cilantro chopped

Instructions

• Combine the mayonnaise and sour cream together in a small bowl. Stir until smooth.
• In another small bowl, combine the chili pepper, salt and black pepper.
• Chop up the cilantro.
• Spray grill rack with cooking spray and heat to medium.
• Grill corn, turning frequently, until slightly browned 8-10 minutes.
• Slather the hot, grilled corn with the mayonnaise/sour cream mixture.
• Sprinkle the corn with the spice mixture.
• Coat the corn in Parmesan cheese.
• Sprinkle on the cilantro and enjoy.

I enjoyed this recipe, Ron says it was ok and Aaron ate it but didn’t enjoy it. I would make this recipe again…for a different crowd. I honestly think part of the problem was corn is no longer in season here in Florida so the corn itself didn’t have much flavor to start with.

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