TF
Trimble Farm's Cattle CompanyPrep time:
00:10
Cook time:
00:15
Make your dinner spectacular by adding some mexican flavour to your local sweet corn
Ingredients
- 8 ears sweet corn
- 1/2 C sour cream
- 1/2 C mayonnaise
- 1 medium lime, juiced
- 1 clove garlic
- 1 tsp salt
- 1/4 C finely grated parmesan
- 3/4 C crumbled cotija cheese
- 1/3 C coarsely chopped cilantro
- 2 tsp chili powder
Instructions
- Gather the ingredients and preheat a grill to medium heat.
- Roast the corn on medium heat until sweet and tender, about 15 minutes.
- Husk the corn toward the end of cooking and char corn directly on the hot grill for extra flavour and colour, about 3 minutes.
- In a medium bowl, bring together the sour cream, mayonnaise, and lime juice
- Using a microplan or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
- Spread the mayo mixture onto a flat plate. Combine the parmesan cheese and cotija cheese on a separate flat plate.
- Roll the corn in the mayo mixture to completely coat each ear. You can use corn on the cob holders to help you roll them; tongs will also work. Do the same in the cheese mixture and set the corn aside on a platter.
- Top the corn with chopped cilantro and a sprinkle of chili powder. Serve immediately.
