Grilled Mexican Street Corn - On The Fire
Corn on the cob
or parsley, chopped
Zest one lime. Mix mayonnaise, lime zest, sour cream, Feta, cilantro (or parsley), cumin and chili powder together. Set aside. Cut the limes into quarters.
Coat the corn with olive oil. Grill over high heat or hottest coals, two minutes per side, total of eight minutes.
Remove corn from heat and coat with the mayo/sour cream mixture. Squeeze lime juice on each ear. Enjoy!
Cooking with Chef Robin, On The Fire, Big Wild Radio.