Creamy Jalapeño Grilled Corn

This side dish is great for BBQ, Taco night, or as a fun side item any night of the week! It is relatively easy to prepare and has a zesty kick to it.

Ingredients

•Olive oil

•8 ears of corn

•1 large jalapeño, finely diced

•1 TB salted butter

•Salt and freshly ground black pepper, to taste

•1/2 cup light sour cream

•1/2 cup fresh cilantro, roughly chopped

•1 tsp finely grated lime zest*

Instructions

1. Coat the corn in oil, and then grill on medium heat for 8 minutes (4 minutes each side). Once grill marks appear on both sides of the corn, remove from the grill.

2. Remove the kernels by holding the corn upright and slicing them off with a sharp knife.

3. In a large nonstick pan, sauté the jalapeños in the butter on medium-high heat. Once they start to soften, add the corn kernels, salt, and pepper.

4. In a small bowl combine the sour cream, 3/4 of the cilantro, and the lime zest.

5. Add the sour cream mixture to the corn, and cook for another minute. Remove from the heat, and garnish with the remaining cilantro. Serve hot.

*Use a Microplane grater to zest the lime. When zesting, you only want the colorful, oily outer layer of the lime - not the white, pithy inner skin. When grating the lime, do not apply too much pressure to avoid the bitter pith.