Mexic-Indian Corn
Recipe GLPR56cede84c3b236
Charred corn on the cob rubbed with lime-infused spices, then coated in a creamy mayonnaise mixture and finished with aged Parmigiano Reggiano cheese and fresh cilantro. This fusion side dish combines Mexican street corn flavors with Indian spice traditions for a bold, tangy, and umami-rich accompaniment.
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Ingredients
4 ears of corn, husks and silk removed
Oil for grilling
2 tsp kosher salt
¼ tsp black pepper
1 tsp cayenne pepper
1 lime, quartered
1 tbsp mayonnaise
1 tbsp sour cream
¼ cup finely grated Parmigiano Reggiano cheese
1 tbsp fresh cilantro, finely chopped, optional
Directions
Brush the grill grates lightly with oil. Heat your grill to high heat. Place the corn ears directly on the grates, close the lid, and grill for 6 to 8 minutes, turning them once halfway through cooking. The kernels should develop light char marks and be tender when pierced with a knife. Transfer the grilled corn to a cutting board.
While the corn cooks, combine the kosher salt, black pepper, and cayenne pepper in a small bowl. In another bowl, whisk together the mayonnaise and sour cream until smooth.
Spread the grated Parmigiano Reggiano cheese out on a wide, shallow plate.
Working with one ear of corn at a time, dip a lime quarter into the spice mixture so it coats the cut surface and flesh. Rub the lime quarter all over the corn, pressing firmly to work the lime juice and spice blend into all the kernels and sides.
Using a pastry brush or the back of a spoon, generously coat the spiced corn with the mayonnaise-sour cream mixture, covering all sides.
Roll the coated corn in the plate of Parmigiano Reggiano, turning to coat evenly on all sides. Place on a serving platter and repeat with the remaining ears of corn.
Sprinkle the fresh cilantro over the finished corn, if desired. Serve immediately while still warm.
