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Spicy Corn Kabobs

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
  • Total Time
    Prep: 10 min. Grill: 25 min.
  • Makes
    6 servings

Ingredients

  • 6 medium ears sweet corn, husked and halved
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated Cotija cheese or Parmesan cheese
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper, optional
  • 6 lime wedges

Directions

  • Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often.
  • In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.
Nutrition Facts
2 kabobs: 205 calories, 13g fat (4g saturated fat), 20mg cholesterol, 222mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • LibbiPeach
    Jul 3, 2012

    First time i have successful grilled corn on the cob !!! it's very good. I left the cayenne out for my hubby who doesn't like "spicy" and they were still delicious, but betting they would be even better with the cayenne. I mixed all the ingredients together instead of sprinkling the end ingredients and it was fine too.