On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.
1 teaspoon chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 ears corn
1/4 cup crema Mexicana
6 lime wedges
How to Make It
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
So easy and so spectacular! Greek yogurt can be substituted-I've doe it both ways. A clove of garlic is also really nice. I mix everything together and slather it on, it makes it even easier to serve. I put the slice of lime on the side.
Quite tasty. As someone who typically eats corn with salt and butter, this was a nice alternative. The chile powder gives it a real kick. I liked it, but my husband ate around the spices as he thought it was too hot.
This was delicious! Very close to some authentic Mexican corn I had on vacation. I did find the right crema, and it is so much better than sour cream! Next time i will scale back a little on the chipotle powder so my lips don't have quite the burn, but this is now my favorite way to eat corn. Oh - we ended up not grilling tonight, so i did the corn under the broiler in the oven, turning frequently. Still very good.