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.
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Mexican Grilled Corn

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.
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 ears
Author Krissy Allori

Ingredients

  • 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

Instructions

  • 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.