Mexican Grilled Corn

4 ears corn

1/2 cup mayonnaise

1 1/2 cups sour cream

1 TBSP grated onion (my addition)

1/4 cup freshly chopped cilantro leaves

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Recipe courtesy Tyler Florence, 2007

My adaptation: Jeremy is not a fan of fresh grilled corn on the cob. Earlier in the day I grilled the corn on an indoor griddle. Taking the corn off the cob can be a messy job. Tip: Use a bunt pan, place the ear of corn standing up with the core in the hole of the pan. Slice the corn off and let the pan catch the corn (tip from Michael Chiarello ), then I placed the corn in a container and put in the refrigerator until ready to serve (make sure you serve corn within a 3 or 4 hours of taking off cob or corn will get soggy).

Right before serving place grilled corn in a dry hot skillet. Once corn is warm add juice from 1 1/2 limes, salt (to taste), 2 to 3 TBSP of the Sour cream mixture (I only added onion to mixture - saved cilantro for later). Off the heat add 1 to 2 TBSP. of finely chopped cilantro and 1 to 2 palm fulls of grated parmesan. For this recipe taste as you go and make to your liking. Serve immediately. This was a big hit!