Mexican Grilled Corn On The Cob

Mexican Grilled Corn On The Cob 4 ears of corn 1/2 c sour cream chili powder salt pepper 4 lime wedges Cut of both ends of the corn so that the cob is exposed on one end and most of the stalk cut gone from the other, leaving the husk on. Fill your sink or a large pot with water. Soak the corn in the water for 15 minutes. (This allows some water to get inside so that the corn steams while on the hot grill, and also makes the husks wet so that they don’t catch fire.) While the corn is soaking, preheat the grille to 350º. Remove the corn from the water and shake off most of the moisture. Cook the corn over direct heat for 15–20 minutes, making sure to turn every 5 minutes. Remove the corn from the grille. Carefully shuck the corn, remove all of the husks and corn silk. (I use an oven mitt to grasp one end to keep from burning my hands.) Using your fingers or a butter knife spread a thin layer of sour cream all over the entire cob. Sprinkle the corncob with the chili powder, salt, and pepper. Spritz with fresh squeezed limejuice.