Grilling with Greg: Grilled Mexican Street Corn



4 ears corn

½ cup mayonnaise

1½ cups sour cream

¼ cup freshly chopped cilantro

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish


Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

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