Ingredients:
6 ears of Corn
1/2 C Sour scream
1/4 C Mayonnaise
1 Garlic Clove, minced or grated
1 Lime, zested and juiced
2 tsp Chipotle in adobo (add more to your heat pref)
5 Scallions, sliced thin
4 oz Cotija, grated (if you can’t find, use parmesan cheese)
Chili Powder or smoked paprika for dusting/garnish
To Taste: Salt & Pepper
Procedure:
- Pull the husks back on the corn and remove the silk. Tie the husks back with a piece of husk or kitchen twine.
- Grill corn over medium heat for about 10 minutes rotating as necessary to achieve color, slight blistering and doneness. Set aside to cool slightly while you make the dressing.
- For the dressing: combine sour cream, mayo, garlic, lime zest and juice, chipotle, and scallion and season to taste with salt and pepper.
- Using a pastry brush, brush grilled corn with the dressing, generously coat each ear in parmesan cheese and sprinkle with chili powder and smoked paprika.
