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Parmesan Corn


  • 4 ears corn

  • ½ cup mayonnaise

  • 1 ½ cup sour cream

  • ¼ cup freshly grated Parmesan

  • 1/4 cup cilantro

  • 1 lime, juiced

  • Red chili powder, to taste


  1. Remove the husks of the corn leaving the core attached. Grill the corn on indirect heat for 20 minutes. Put on direct hot grill until it starts to get slightly charred.

  2. In small bowl mix the mayonnaise, sour cream, and cilantro. Remove the corn from grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder

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