It’s day #5 of Fiesta Week at A Nerd Cooks. This recipe coms from Little Leopard Book. I made it as a side dish to the Chipotle Lime Chicken Fajita Skewers that we ate a couple of nights ago. Before we were even done eating, Sean requested that I make it again sometime. It’s a definite keeper. The cayenne pepper makes it pretty hot, so if you aren’t a fan of spice, maybe use a little less.
- 5 ears of corn (or 3 3/4-4 cups frozen corn*, defrosted)
- 1/2 cup sour cream (or plain Greek yogurt)
- 3 limes, juiced
- 1/2 tbs cayenne pepper
- 1/4 cup parmesan cheese (grated)
- 1 tbs fresh cilantro, chopped
- salt, to taste
If you’re using corn on the cob, start by pulling the husks off the kernels, yet keeping them attached to the cob for easy handling. Grill the ears of corn over medium heat for 15 minutes, rotating ever 2-3 minutes. Remove them from the grill and allow to cool a bit. Remove the kernels from the cob with a sharp knife.
If you’re using thawed, frozen corn, like me, use a grilling basket to allow the corn to char a bit. Place the kernels in the grilling basket, and place the basket on the grill. Toss the kernels around every 2-3 minutes, allowing for a total grilling time of about 15 minutes.
Add the corn kernels to a saucepan over medium heat. Add the sour cream/Greek yogurt, lime juice, and cayenne pepper and mix well.
Heat for 5-7 minutes, then put in a serving bowl. Top with cheese and chopped cilantro.
*I used this site as a reference.