Kickin' Grilled Corn on the Cob
Ready In: 30 mins
Serves: 6
Yields: 6 corn on the cob
Ingredients
- 6 ears fresh sweet corn, silks removed but husks still attached
- 1⁄2 cup light sour cream (or fat free sour cream)
- 2 tablespoons light milk (or skim milk)
- 1 lime, halved
- 1 tablespoon chili powder (or more to taste)
- 1 1⁄2 teaspoons kosher salt
Directions
- Pull husks up to cover the corn ears and place the corn in a large bowl or pot. Cover with cold water and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour.
- In a small bowl combine the sour cream, milk, chili powder (possibly needing more to taste), salt and set aside.
- While the corn is soaking, prepare a grill or barbecue to medium-high. Adjust the grilling rack so that it sits about 4 inches away from the fire.
- Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently. Remove and allow to cool slightly.
- Preheat the oven to 250 degrees F.
- Pull the husks back to form a handle and squeeze the lime halves evenly over the ears of corn, and brush the ears with some of the sour cream mixture.
- Place corn in a baking dish and put in the oven for at least 5 minutes, or until ready to serve.
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