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Chip-Crusted Grilled Corn

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
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Ingredients

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 cup crushed tortilla chips
  • 6 medium ears sweet corn, husks removed
  • Lime wedges

Directions

  1. In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes.
  2. When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges.

Test Kitchen Tips
  • This is messy (in the best way!) but can be made into a colorful, party-friendly dish with a few easy steps. Simply cut grilled corn off the cob, toss with the mayonnaise mixture, and serve in portion cups topped with crushed chips and lime wedges.
  • If you are sensitive to spice, omit the cayenne pepper or sub in sweet paprika.

    • Nutrition Facts

    1 ear of corn: 355 calories, 27g fat (5g saturated fat), 17mg cholesterol, 405mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 4g protein.

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