Grilled Mexican Style Corn
Updated: Aug 10, 2019
6 Ears of Corn, husked
1/3 Cup Crema *see note for substitution
4 Tablespoons Lime Juice, fresh is best
1/2 Teaspoon Ground Cumin
3/4 Teaspoons Smoked Paprika
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt, plus more to taste
1/2 Cup shredded Parmesan
1/2 Red Onion, Minced
1/3-1/2 Bunch Cilantro, chopped
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.Remove from the grill and allow to cool for a few minutes. Holding the corn by the small end, cut off all of the kernels.
Place the kernels in a big bowl and add all remaining ingredients. Fold gently with a rubber spatula, seasoning with additional salt as needed.
Serve slightly warm, room temperature or cold.
**Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.