“Corn in the husks, grilled with a chili paste. Adapted from an Emeril recipe.”
READY IN:
30mins
SERVES:
6
YIELD:
6 corn on the cob
UNITS:
US

Ingredients Nutrition

  • 6 ears fresh sweet corn, silks removed but husks still attached
  • 12 cup light sour cream (or fat free sour cream)
  • 2 tablespoons light milk (or skim milk)
  • 1 lime, halved
  • 1 tablespoon chili powder (or more to taste)
  • 1 12 teaspoons kosher salt

Directions

  1. Pull husks up to cover the corn ears and place the corn in a large bowl or pot. Cover with cold water and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour.
  2. In a small bowl combine the sour cream, milk, chili powder (possibly needing more to taste), salt and set aside.
  3. While the corn is soaking, prepare a grill or barbecue to medium-high. Adjust the grilling rack so that it sits about 4 inches away from the fire.
  4. Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently. Remove and allow to cool slightly.
  5. Preheat the oven to 250 degrees F.
  6. Pull the husks back to form a handle and squeeze the lime halves evenly over the ears of corn, and brush the ears with some of the sour cream mixture.
  7. Place corn in a baking dish and put in the oven for at least 5 minutes, or until ready to serve.

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