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Grilled Corn on the Cob with Cilantro Lime Crema
Chef Owen and Dr. Michelle May
This recipe for Grilled Corn on the Cob with Cilantro Lime Crema takes corn up several notches!
Chef Notes
Tajin is a chili-lime seasoning available in most supermarkets.
You can cook the wrapped corn in a 400 degree oven if needed.
How to Clean Corn
To clean fresh corn, hold the cob in one hand and grab the silks firmly in the other hand and pull down. Repeat until the outer husks and most of the silk has been removed. Rinse with water to remove the rest of the silk.
Health Notes
Practice mindful eating! This recipe for Grilled Corn on the Cob with Cilantro Lime Crema is a great example of how you can layer flavors and textures to create a party in your mouth: The sweet crispness of corn, the savoriness of butter, the tang of fresh lime juice, the spiciness of the Tajin, the freshness of cilantro, all enhanced by a sprinkle of salt, and topped with flavorful crema.
Ingredients
Grilled Corn on the Cob with Cilantro Lime Crema
Corn on the cob
Ears of yellow or white sweet corn
Squares of foil
Butter
Fresh lime, cut in half
Tajin (may use chili powder instead)
Salt
Optional garnishes: Minced fresh cilantro, Cojita cheese
Cilantro Lime Crema
1/2 bunch cilantro
1 cup sour cream
1 tablespoon lime juice
1 clove garlic
Salt to taste
Directions
- Clean corn and place in the middle of the foil on a diagonal.
- Rub corn with butter. Squeeze fresh lime juice over the corn. Sprinkle with Tajin and salt.
- Pull one corner over the corn and tuck the foil tightly. Fold both ends over and wrap tightly.
- Place on hot grill for 15-20 minutes, turning every 5 minutes, until corn is tender.
- While corn is cooking, place all of the Cilantro Lime Crema ingredients in a blender and blend together lightly. (Reserve a small amount of cilantro for garnish.)
- Place Crema in a squeeze bottle and refrigerate until ready to use.
- Drizzle Crema over corn right before serving and if desired, garnish with chopped cilantro.
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