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Mexican-Style Street Corn

Slathered with zesty lime-spiked sour cream and garnished with mozzarella, this take on grilled corn really is irresistible.

Side Dish

Prep  10 Mins

Cook  15 Mins

Total  25 Mins

Servings:  4

Organic Meadow
Ingredients

  • 4 ears corn, husks and silks removed (see tip)

  • 4 tsp (20 mL) Organic Meadow Cultured Butter

  • 1/2 cup (125 mL) Organic Meadow Regular Sour Cream

  • 1 tbsp (15 mL) freshly grated lime zest

  • 1 tbsp (15 mL) freshly squeezed lime juice

  • 1/2 tsp (2 mL) smoked paprika

  • 1/2 tsp (2 mL) salt Pinch ground cayenne pepper

  • 1/2 cup (125 mL) shredded Organic Meadow Mozzarella Cheese

  • 1 small jalapeño pepper, seeded and diced

  • 4 tsp (20 mL) finely chopped fresh cilantro

How To Make It

  1. Step 1

    Preheat grill to medium-high heat; grease grates well.

  2. Step 2

    Grill corn, turning often, for 12 to 15 minutes or until wellmarked and tender. While still hot, slather corn with butter.

  3. Step 3

    Meanwhile, in medium bowl, stir together sour cream, lime zest, lime juice, paprika, salt and cayenne pepper.

  4. Step 4

    Spread half the sour cream mixture over warm corn. Garnish with mozzarella, jalapeño and cilantro. Serve with remaining sour cream mixture.

Tip

For a fun presentation, grill corn with husks on. Peel back husks from each ear of corn but leave attached at the base. Remove silks and soak corn with husks in water for 1 hour (this will prevent husks from burning on the grill). Drain well. Assemble husks to cover cobs, pressing into place. Preheat grill to medium-high heat; grease grates well. Grill corn, turning often, for 12 to 15 minutes or until tender. Let cool slightly and peel back husks. Prepare as above.

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