Chef Alli's Cuban Grilled Sweet Corn


4 ears sweet corn
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan
kosher salt, to taste
1/4-1/2 tsp. red pepper flakes
chili powder, to taste
slices of fresh lime


In a small bowl, combine sour cream and mayonnaise; set aside. Grill ears of corn over medium heat on an oiled grill or grill pan until kernels begin to char and blacken, approx. 8-10 minutes. Remove from heat and liberally apply prepared mayo mixture to hot ears of corn. Meanwhile, place Parmesan, salt and red pepper flakes into a shallow dish; toss to combine. Roll ears of corn in Parmesan mixture until well-coated. Sprinkle each ear lightly with chili powder. Serve with slices of fresh lime, if desired.

Now You’re Cookin’,
Chef Alli