Roasted Corn with Mexican Sour Cream, Chile and Cheese

I’d seen similar grilled Mexican corn on the cob in a handful books and blogs, so I had a feeling that it was probably going to be pretty darn good.  Well, pretty darn good would definitely be underselling it.  In the words of one of my testers, “if I went to Mexico, I’d just eat these all day.”  (Although it should be noted that said tester wisely revised his statement to include all street foods.)

Grilled corn on the cob (or in my case, boiled corn that was finished with a quick roast over a gas flame) gets a lime rub-down before getting covered in tangy Mexican sour cream and a salty, chile-cheese topping.  I think these might even be able to win over my father, who is a staunch corn on the cob purist, eschewing even butter and salt.  I’m hoping to make this at least several more times during the summer corn season.


Roasted Corn with Mexican Sour Cream, Chile and Cheese

Yield: 6 ears of corn


* 6 ears of corn, silks removed but husks left intact
* 1/4 cup Parmesan cheese
* 1 teaspoon hot chile powder
* 1 teaspoon salt
* 1 lime, cut into 6 wedges
* 1/4 cup Mexican sour cream


In a small bowl, combine the cheese, chile powder and salt and set aside.

In a large stockpot, bring water to a boil over high heat and then add the corn. When the water returns to a boil, cook for another 5 minutes. Remove with tongs and drain off excess water. Remove to a plate and pat dry.

Over an open gas-stove flame char one of the ears of corn, rotating it every so often until slightly blackened on all sides. Remove to a serving platter and repeat with the remaining ears of corn.

Once the corn has been roasted, rub a wedge of lime over each ear of corn. Spread each ear with the Mexican-style sour cream and sprinkle with the cheese, chile and salt mixture. Serve immediately.

Note #1: I didn't have time to grill these so I cheated and went with an indoor roasting method. If you have access to a grill and would like to grill the corn instead, check out the instructions here.

Note #2: Feel free to make this using butter, mayonnaise, or regular sour cream if you're unable to find Mexican-style sour cream. These are all used in various adaptions of this recipe. I found Mexican-style sour cream in Walmart of all places...

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