New This Month

Mexican-Style Corn with Citrus Cream

Take your creamed corn south of the border with this Mexican-inspired side dish that goes well with grilled sausages or turkey burgers.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 4 ears corn, husks and silk removed
  • 1/4 cup sour cream
  • 1/2 teaspoon fresh lime juice
  • Pinch of cayenne pepper
  • Pinch of chili powder
  • Coarse salt and ground pepper
  • 2 tablespoons crumbled cotija or goat cheese


  1. Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.

  2. Meanwhile, in a small bowl, combine sour cream, lime juice, cayenne pepper and chili powder; season with salt and pepper. Cut off tips of corn and stand in a wide, shallow bowl. With a sharp knife, cut kernels off cobs. To serve, top with sour cream mixture and cotija or goat cheese. Serve warm or at room temperature.

Cook's Notes

This corn is good with grilled sausages or turkey burgers.


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