Everyone loves good corn on the cob, but the fresh and flavor packed sauce on this Mexican Grilled Corn will take your corn experience to a whole new level.
When we go camping, I really love to cook as much on the campfire as possible. Sure it takes a long time to get some nice hot coals and then the results can be hit or miss (at least that’s how it is for me) because campfire cooking is quite different than cooking on your stove at home. But I still love it. My husband used to fight me on the amount of firewood we would buy. He’s definitely more conservative than I am when it comes to money and as far as I’m concerned, I think a campfire should be going at all times. I’m happy to say that after more than a decade of marriage, he gave in and let me win the campfire battle. This last time we were camping, he left to get wood and to my surprise (and pure joy), he filled the back of our car with wood. There was a TON! Then, he wasn’t happy with how low the fire sat in the pit so he spent the second day filling it with sand to bring the fire to the top of the pit. Oh yes – that campfire got so big and so hot that you couldn’t get within 5 feet of it. I was a happy girl.
I made this Mexican Grilled Corn because as much as I love plain corn on the cob, I wanted to make something extra delicious. I whipped up the sauce in the food processor at home and then we packed it up in a plastic container to take it with us camping. I soaked the ears of corn in one of our coolers that had been emptied out. Soaking the silks and husks in water before you grill them helps steam the corn to perfection. YUM!
Mexican Grilled Corn
- 1 large jalapeno chopped
- 1 small shallot chopped
- 1 large clove of garlic chopped
- 1 small handful cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- juice from half a lime
- 3/4 cup shredded parmesan
- 10 ears of corn
Combine all ingredients (except corn) in your food processor and blend until smooth. Sauce can be stored in air tight container in refrigerator for up to a 3-4 days.
When you're ready to cook your corn, soak corn cobs with husks and silks in tact in water for a minimum of 1 hour. Set on grate over grill or fire, rotating occasionally, until you can smell the roasted corn (time may vary depending on heat). When corn is nearly cooked, pull back husks and remove silks. Place corn cobs on foil and slather with sauce. Place over fire and heat until sauce is warm. Serve immediately.