Mexican Corn



4 ears corn

1 1/2 cups sour cream

1/4 cup freshly chopped cilantro leaves

1 cup freshly grated Parmesan

1 tablespoon butter or mayo

1 lime, juiced

Tajin Clasico Seasoning to taste

2 limes cut into wedges, for garnish


Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Remove from grill and cover with butter. Grate the Parmesan in another bowl. While the corn is still warm sprinkle with parmesan and tajin seasoning. Squeeze lime juice.

sidesLonnie Woods III