1. Heat grill over medium heat and spray rack with non-stick
cooking spray. Grill corn, turning frequently (so they don't burn),
until the corn is slightly browned and heated through. (about 8-10
minutes)
2. Meanwhile combine the mayo and sour cream in a small bowl
and whisk until smooth. In another small bowl combine the chili
powder, salt and pepper.
3. Slater the hot grilled corn with mayo/sour cream mixture (I use
a pastry brush to brush it on), then sprinkle with the chili powder
mixture. Coat in the parmesan cheese, and sprinkle with the
chopped cilantro. Serve with a lime wedge (use the lime to squirt
lime juice all over the cobs).
Originally Submitted
8/26/2013
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