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  • Writer's pictureThe Farmer's Wife

Grilled Mexican Style Corn

Updated: Aug 9, 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.

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