Corn on the cob just got better! Slather roasted corn with delicious flavors like lime, sour cream, chili powder and cheese for a twist on a classic summer favorite.
Kick your corn up a notch
Simple roasted corn is a staple at barbecues, but you’ll ditch the standard melted butter and salt recipe in favor of this kicked up Mexican-inspired corn on the cob for your next picnic.
Roasted corn with sour cream, chili and cheese recipe
- 6 ears of corn, silk removed but husks left intact
- 1/4 cup grated Parmesan cheese
- 1 teaspoon hot chili powder
- 1 teaspoon salt
- 1 lime, cut into 6 wedges
- 1/4 cup Mexican sour cream (or regular sour cream)
- Tie the husks of each ear back to act as a handle for the corn.
- In a small bowl, combine the Parmesan cheese, chili powder and salt. Set aside.
- In a large stockpot, bring water to a boil over high heat. Add the corn. When the water returns to a boil, cook for another 5 minutes. Remove corn with tongs and drain off excess water. Pat dry.
- Over an open gas-stove flame, char one of the ears of corn, rotating it every so often until slightly blackened on all sides. Remove to a serving platter and repeat with the remaining ears of corn.
- Rub a wedge of lime over each ear of corn. Spread each ear with the sour cream and sprinkle with the Parmesan cheese mixture. Serve immediately.
If you’d rather use a grill to roast your corn, follow the directions in this article, then garnish.
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