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Mexican-Style Corn with Citrus Cream

  • servings: 4




  • 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

Cook's Note

Good with grilled sausages or turkey burgers.


  1. Step 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. Step 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.

Everyday Food, July/August 2011