Grilled Corn with Cajun Lime Crema made with fresh corn on the cob; then topped with a mixture of sour cream, cajun seasoning, lime juice, goat cheese and cilantro.
Mexican Street Corn is a popular favorite this time of year. Being that I like to experiment, I made an Italian version a while back and now I've created a new twist.
This Grilled Corn on the Cob with Cajun Lime Crema is easy to make and super flavorful. Just the right amount of heat from the seasoning with a cool finish from the sour cream and lime juice.
When I first set out to make this recipe, I had wanted to use cotija cheese; however, when I got it home it was already expired. Note to self: Check the expiration dates BEFORE leaving the store!
So I improvised and used some crumbled goat cheese I had on hand and I really liked the contrasting flavor.
Try this grilled corn on the cob with Baked Cajun Chicken Thighs or Cajun Lime Grilled Rib Eye Steak for a themed menu!
Equipment
- Outdoor Grill (preferably gas or one with clean grates)
- Small Bowl
- Whisk
- Serving Platter
Ingredients Needed
Corn on the Cob: Fresh corn on the cob; not frozen works best with this recipe.
Sour Cream: You can use regular sour cream or reduced fat in this recipe. Some other substitutions can be yogurt, mayonnaise, Crème Fraîche or Mexican crema.
Cajun Seasoning: I love McCormick's blend because all of the spices are already included, but if you want to go the extra step, here is a recipe for a homemade version.
Lime Juice: Fresh is always best, but in a pinch you could use bottled instead.
Crumbled Goat Cheese: If you're not a fan of goat cheese, you can substitute Cotija or Feta cheese.
Chopped Fresh Cilantro
Kosher Salt
How do you make Grilled Corn on the cob?
Grilling corn is a lot easier than I had first thought. I found it's easier to first remove the husk and fine hairs called 'silk' before grilling. To do so, peel the husk and discard.
Next, run the corn under cold water and gently rub the silk off with your hands. Dry the corn on paper towels or a clean dish cloth.
Preheat grill to medium heat; then place the corn directly over the heat on the racks of the grill. Cook until charred on all sides, turning occasionally, for about 8-10 minutes.
Place on a serving platter; then top with the cajun lime crema. Garnish the top with the remaining goat cheese and some chopped cilantro.
How do you make Cajun Lime Crema?
Combine the sour cream, cajun seasoning, lime juice, cilantro, and kosher salt. Whisk together until smooth; then stir in half of the goat cheese. Mix well.
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Grilled Corn with Cajun Lime Creama
Equipment
- Outdoor Grill (preferably gas or one with clean grates)
Ingredients
- 4 ears corn on the cob
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon cajun seasoning
- ¼ teaspoon kosher salt
- 2 tablespoons crumbled goat cheese (divided)
Instructions
- Peel the husk off of the cob and discard; then run the corn under cold water and gently rub the silk off with your hands. Dry the corn on paper towels or a clean dish cloth.
- Preheat grill to medium heat; then place the corn directly over the heat on the racks of the grill. Cook until charred on all sides, turning occasionally, for about 8-10 minutes. Remove from heat; set aside.
- Combine the sour cream, lime juice, cilantro, cajun seasoning, and kosher salt in a small bowl. Whisk together until smooth; then stir in half of the goat cheese. Mix well.
- Place the corn on a serving platter; then top with the cajun lime crema. Garnish the top with the remaining goat cheese and some chopped cilantro.
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