Grilled Sweet Corn with Jalapeno Lime Crema
For a superb summer side dish, try Grilled Sweet Corn with Jalapeno Lime Crema. This spicy crema pairs beautifully with the sweet corn and takes less than five minutes to prepare!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 6 ears sweet corn husk and silks removed
- olive oil for brushing on the corn
- 1/4 cup sour cream
- 1 jalapeno seeded and roughly chopped
- 2 tbsp cilantro roughly chopped
- juice of 1 lime
- 3 tbsp heavy cream
- grated fresh parmesan and chopped cilantro for serving
Preheat the BBQ to medium heat.
In a blender combine the sour cream, jalapeno, cilantro, lime juice and cream. Blend until smooth. Transfer to a small serving bowl; set aside.
In a large pot, bring an inch of water to a boil. Add as many cobs as will nicely fit (you may need to work in batches), and steam the corn for 10 minutes.
Remove the corn from the pot with tongs (careful, it's very hot!) and brush lightly with some olive oil before placing it on the grill. Grill for 5-6 minutes until you have some nice grill marks.
Transfer the corn to a platter and drizzle with the crema. Generously sprinkle with parmesan cheese. Serve immediately.
Serving: 1g | Calories: 46kcal | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 10mg | Potassium: 13mg | Vitamin A: 205IU | Vitamin C: 2.8mg | Calcium: 15mg