- 6 medium ears sweet corn
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often.
- In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture. Yield: 6 servings.
Reviews forGrilled Street Corn
"I really liked this. Corn came out very tender and flavorful. Will definitely make again."
"This is so delicious! Sweet corn with salty cheese. Nothing better!"
"I would never have thought to use sour cream instead of butter for seasoning grilled corn. Gives the corn a nice tang without greasiness. Leftovers can keep in fridge for a week or so."