An American spin on a Traditional Mexican Elote – a delish and easy dish to make for any backyard BBQ.
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367 per serving
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoons cayenne pepper
- 1/2 teaspoons paprika
- 1 medium clove garlic, finely minced
- Salt and pepper to taste
- 1/4 cup finely chopped basil leaves
- 4 ears shucked corn
- 1 lemon, cut into wedges
Heat a grill over medium-- high heat. In a small bowl, mix together mayonnaise, sour cream, Parmesan cheese, cayenne, paprika, garlic, salt, pepper and basil.
Stir well and set aside.
Grill the corn on the grill until blistering and immediately spread about 2 tablespoons of the mayonnaise mixture on each ear of corn.
Finish by sprinkling a little more cheese and squeezing on some fresh lemon juice.