Grilled Street Corn Off The Cob
We’ve made this type of street corn off and on for a while at home but I took it to a party earlier this month and it seemed to be a hit. You’ll have to thank a friend for this recipe who requested it be included on the blog after having it.
Taking the corn off the ear makes it so much easier to share or add to a dish! Easy peasy recipe will pack a punch of flavor!
Grilled Street Corn Off The Cob
2 servings
4 ears of corn
2 TBS sour cream
1 TBS mayonnaise (substitute full fat plain greek yogurt if you can’t handle mayo)
1/4 tsp garlic powder
1/4 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp sea salt
1 TBS fresh lime juice (about 1/2 lime)
1/4 cup cilantro, chopped
.25 oz Cojita cheese
Tools: Grill, sharp knife
Turn on grill to high heat
Remove the husk from the ears of corn
Add corn to the hot grill and cook until charred (~45 minutes with grill between 400-500) turning as the kernels brown.
You can also char your corn in the oven on broil!
Mix the sauce together while the corn browns: sour cream, mayo, garlic powder, cumin, chili powder, paprika, sea salt & lime juice.
Cut the charred kernels off the cob into a bowl
Mix in the sauce, adding about 1/2 at first and slowly adding more until you reach the consistency you prefer.
Turn in the chopped cilantro. Crumble the cojita cheese on top and serve.
Notes
This is a great side dish to tacos but can also be included in a burrito or as a topping for taco salad
To cut the kernels off the cob while reducing mess: Pick a bowl larger than you need, add a small container or shot glass to the middle. Place the ear of corn on the small container and cut off the kernels which will fall into the larger bowl.
