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Grilled Corn on the Cob with Chile and Lime

4.5

(9)

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Grilled Corn on the Cob with Chile and Lime Con Poulos

Why you'll make it:Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Ingredients

Makes 8 servings

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

  1. Step 1

    Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.

    Step 2

    Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

    Step 3

    Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

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Reviews (9)

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  • Just made this. I quadrupled and after making 8 patties, had a small amount left and made a mini patty. I have cooked it and tried it without the pita, arugula (I am using instead of watercress), etc. It's very good, but to me needs a condiment. I'm not sure what to use other than mayo or siracha. Any suggestions?

    • bdeast

    • Cincinnati

    • 5/10/2018

  • I made this as a salad, the same as another review. I didn't have any chipotle chile powder, so I used a mix of regular chili powder & smokey paprika. It turned out really well! Everyone loved it! I will definitely make this again!

    • littlelani

    • Charlotte

    • 6/4/2009

  • We didn't see the point. The lime and spice got in the way of the corn flavor; I'd rather eat with a little salted butter. Maybe if I had to make do with less-than-perfect corn, this would be a nice way to gussy it up.

    • Anonymous

    • San Francisco

    • 7/6/2008

  • I'm usually not one who is interested in anything other than a pat of butter and some salt on my corn, but this sounded so refreshing with the spicy dinner I was making. It truly was refreshing and delicious. We'll definitely make it again next time we have corn!

    • met0813

    • Allen, TX

    • 6/12/2008

  • served this with the pomegranate lamb and grilled zucchini (both also found in epicurious). I got rave reviews. This sause is a great alternative to ranch dressing for sandwiches too.

    • thearnest

    • irvine, ca

    • 12/18/2007

  • loved this recipe, my husband even uses the cut kernels of corn with the sauce in his burritos and pitas. Sauce is better if left in fridge for a day.

    • 1lantana

    • Murrieta, CA

    • 11/1/2007

  • a nice change from the usual salt and butter; Definitely use more chile than listed

    • Anonymous

    • San Francisco

    • 9/16/2007

  • I will absolutley make this again. A nice change from regular corn on the cob with butter. After grilling, i cut the kernals off the cobs and mixed in the other ingredients to make a sort of salad/side dish. I used sour cream, as it was what i had on hand, but otherwise used the ingredients as written. Delicious, fresh tasting and different!

    • Anonymous

    • Halifax, Canada

    • 8/10/2007

  • 一个门将!我通常不把任何东西放在玉米except butter but this intriged me. The juxtaposition of the tart lime with the smooth crema and the heat of the chile was great. My only change was to double the chipotle powder.

    • Anonymous

    • Placitas, nm

    • 8/5/2007

Tags Sour Cream Dairy Corn Vegetable Lime Citrus Fruit Side Dinner Gluten Free Nut Free Vegetarian Easy Quick Grilling Summer Bon Appétit

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