This is one of those foods that when someone describes it to you, you smile and nod and say, “Oh…interesting…” when in your head you’re thinking, Um…no, I don’t think so. Mayo doesn’t belong on corn.
And I would have agreed with you until I actually tried it. I don’t know how it works, it just does. It’s fresh and crunchy and just all around wonderful!
Start off by grilling some corn cobs. I suggest soaking them for about 10 minutes first, so the husks don’t turn into flaming husks of doom when you cook them. I grill mine for a total of 20 minutes, turning them every 5 minutes.
When the corn is done, carefully remove the husks. I use pot holders, because just-grilled corn husks are H-O-T. Consider yourself warned.
Then mix together the sour cream and mayo and slather it onto the corn cobs. I kind of love the word “slather.” It’s so much more descriptive than “spread.”
Then squeeze some lime juice on there.
Now add some Parmesan cheese.
And freshly chopped cilantro leaves.
And, finally, chili powder. If you’re not into spicy food, don’t worry. It’s not spicy. Trust me, I’m a spice wimp.
And then you have beautifully dressed corn cobs.
Cheesy, herbaceous, and oh-so summery corn on the cob.
I happen to be a row-by-row-horizontal-like-a-typewriter kind of eater of corn on the cob, but feel free to use your own method to devour them.
- 4 ears corn
- 1/2 cup light sour cream
- 2 Tbs light mayonnaise
- juice from 1 lime
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped cilantro
- 1/2 tsp chili powder
- Preheat grill to medium heat.
- Soak ears of corn in their husks in water for 10 minutes.
- Remove corn from water, place on grill and close cover.
- Grill for 20 minutes, turning every 5 minutes.
- Take corn off of grill and carefully remove husks.
- Mix the sour cream and mayonnaise together and spread on warm corn cobs.
- Sprinkle lime juice, Parmesan, cilantro, and chili powder on corn.