Spicy Grilled Street Corn

I admit it. I’m a spicy food addict! I swear, every chance I get to throw Jalapenos into a recipe, you better believe I’m gonna! And, this recipe was just screaming for Jalapenos. I obliged! Of course, I threw some in.  Honestly the only kid at our dinner table that was brave enough to try corn slathered with spicy cream sauce was my 10 year old, Michael. But, not everything I make is specifically for the kids. Hopefully, one of these days some of the others will broaden their taste buds. Until then, my husband, Michael, and I thoroughly enjoyed this corn. Ooh Wee baby, it’s good! And, perfect for Cinco De Mayo! Here’s the recipe:

You’ll Need:

• 6-8 Ears of Sweet Corn
• 1/2 cup of sour cream
• 1/4 cup of grated Parmesan Cheese
• 1/4 – 1/2 tsp. chili powder – depending on how spicy you like it!
• 1-2 Tbsp. seeded jalapeno chopped – Ditto from note above
• 1 Tbsp. lime juice
• 1/4 tsp. salt
• 1/8 tsp. pepper

Instructions:

• Carefully peel back the husks on the corn
• Dont pull the husks off, just expose the silk
• Pull the silk off, and pull the husk back around the corn
• 
• Tie with kitchen twine, or if you don’t have that – Dental Floss!
• Put the corn in a big bowl of water to let the corn husks get saturated
• 
• Grab a small bowl, and combine all of the rest of the ingredients, mixing them all together
• 
• Grill the corn for about 15-20 minutes over medium heat
• 
• When the corn is ready, cut the twine off of the corn, peel back the husks, and slather the sour cream mixture onto the corn. Place it all on a platter and serve!
• Or if you have a guests or family members that might not want to indulge leave the corn alone, and let everyone slather their own. 🙂
• 

This recipe was adapted from Taste of Home. The original recipe and more can be found at Taste of Home.

Here’s your handy dandy printable:

Print

[box] [/box]

[box] [/box]