23Jul

Grilled Corn with Lime Crema // In the Kitchen

By the time July hits, I’m just about done with the kitchen.  No one feels like cooking in 90 degree heat!  So, to the grill we go.  Most days of the week, we are eating some type of grilled meat with an easy salad or fresh fruit.  Today I want to share one of my go-to summer side dishes.  Most of the work is done on the grill and the rest is finished in about 2 minutes.

grilled corn with mexican lime crema

Start with 6 ears of corn.  Soak them in cold water for about 10 minutes in the sink.  Put them straight on the grill with your meat and barbeque for 10 minutes.  They’ll be piping hot when you take them off, so be careful.

After they are cool enough to handle, you can easily slide off the husks.  Brush them with a little olive oil and put them back on the grill for a minute or two on each side to get them toasted and increase the depth of flavor.

While you are grilling the corn, you can whip up the crema sauce.

  • 1/2 cup sour cream
  • 2 Tablespoons milk
  • 1/2 tsp finely grated lime zest
  • 2 tsp lime juice

Whisk the ingredients thoroughly and drizzle over the hot corn.  Top with more lime zest and a sprinkle of chili powder.

grilled corn with lime crema

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