Mexican-Style Grilled Corn
Ingredients
1/4 cup Mayonnaise 60mL
3 Tbs Sour cream 50mL
3 Tbs Fresh cilantro leaves, chopped 50mL
1 Tsp Chili powder 5mL
1/4 Tsp Cayenne 1mL
1 Tbs Lime juice, fresh 15mL
1/4 cup Romano cheese 125mL
1 Tbs Canola oil 15mL
1/4 Tsp Salt 1mL
6 Ears corn 6
1 Tbs Canola oil for grates 15mL
Cooking Difficulty
1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Dip a wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating husk the ears of corn and keep cool.
3.Combine mayonnaise, sour cream, cilantro, garlic, ½ teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in large bowl; set aside.
4.In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add husked corn and toss with contents until coated evenly.
5. With the burners on high, cook the oil, salt and chili powder coated corn with lid down, turning corn occasionally, until lightly charred on all sides, 5 to 10 minutes total.
6. Remove corn from grill and place in the bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
