Rating: 3.49 stars
59 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 2

Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.

Everyday Food, July/August 2010

Gallery

Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.

    Advertisement
  • Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.

Advertisement

Reviews (3)

59 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
08/11/2013
These were delish.......my family loved them! Added to our weekly family barbecue/pool swim!
Rating: Unrated
06/30/2013
This is just "verylicious", all my family loved it and specially my little nephews!! Just like "elotes locos" from El Salvador but healthier! Thanks!
Rating: Unrated
07/05/2012
Wow! This is really great. Next time I will not add additional salt, as the cotija was salty enough for my taste.
Advertisement