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
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.
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.