Total Time
Prep 5 mins
Cook 20 mins


Ingredients Nutrition


  1. Heat a grill to medium.
  2. Meanwhile, soak the corn in cold water. Into a large bowl, zest the lime and squeeze 1 tablespoon juice. Stir in the sour cream, chile powder, and a pinch of salt.
  3. Drain the corn and grill, turning occasionally, until charred in spots and tender, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut into 2-inch lengths.
  4. Transfer the corn to the sour cream mixture and toss to evenly coat. Sprinkle the cheese all over, pressing gently to adhere.