chili-lime corn on the cob

Grilled corn is a great Summer side dish!
                                                   . . . . and so are fresh picked garden tomatoes!

I don't know about you, but I've been busy planning our 4th of July menu.

The 4th of July officially kicks off Summer for us! I love this season for its light menus, fruits, and vegetables.

I have fun dolling up Summer favorites, like berries, lemonade, corn, tomatoes and squash (just to name a few).

I've shared a few of my favorite yellow squash recipes recently . . . yellow squash & Parmesan frittata and baked yellow squash rounds . . . and thought I would share a delicious, and easy, corn on the cob recipe too, since we're heading into the grilling season.

And although I'm a big fan of grilled corn with butter, salt & pepper . . . I love treating my friends and family to grilled corn that's dolled up with an incredible creamy chili lime sauce that's a little sweet, spicy, and tart . . . and oh so good!!

 chili lime corn

.     .     .     .     .     .     .

4 limes

6 ears corn

1/4 cup butter, softened

salt & pepper

1 cup mayonnaise

1 8-ounce carton of sour cream

3 Tablespoons grated Pecorino Romano cheese, extra for sprinkling on top too

2 Tablespoons chili powder
2 Tablespoons fresh Italian leaf parsley, chopped *optional

.     .     .     .     .     .     .

Preheat grill.

Zest enough peel from limes to equal 2 Tablespoons. Squeeze enough juice to equal 1/4 cup; set aside.

Peel back corn husks to bases of ears but do not remove. Clean silks from the corn. Fold the husks in, toward the center. Using butcher's twine, or strips of dried corn husks, tie together husks to create a handle for each ear.

*Soak the twine in water for several minutes to help prevent burning.

*Soak the twine in water for several minutes to help prevent burning.

 

Rub the corn with butter. Season with salt and pepper.

Whisk together mayonnaise, sour cream, cheese, chili powder, lime peel, and lime juice.

Grill corn over medium heat , covered, directly over heat about 20 to 25 minutes or until nicely browned and tender, turning occasionally.

Remove from grill and brush with sour cream mixture; return corn to grill and grill about 5 minutes or until mixture has browned, turning at least once.

Remove and place on a platter. Sprinkle with lots of fresh parsley (and more Parmesan) . . . and enjoy!

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