Grilled Mexican Corn

Remove husks from corn. Insert a metal skewer (you can use barbecue sticks or chopsticks) into each ear. Set aside.

Mix mayonnaise and sour cream together. Season with salt and pepper. Set aside.

Brush corn with oil and sprinkle with chili powder. heat a charcoal grill or grill pan. cook corn until lightly charred, about 6 to 8 minutes, occasionally turning the ears so they cook evenly.

Brush corn with the sour cream mixture while the ears are still hot. Sprinkle with grated cheese, chili flakes, and chili powder. Serve with lime wedges on the side.

See Also

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May 16, 2016