The Pie Hole. | Mexi-corn.

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[su_dropcap style=”flat” size=”4″]T[/su_dropcap]is the season to be barbecuing! We’re already testing some recipes here at Quiet Lunch and our first successful creation comes from our photographer Onaje Scott. Based off a traditional Mexican corn recipe, this delicious Mexi-corn recipe should be a hit and any BBQ.


1/4 cup | mayonnaise
1/4 cup | sour cream or Mexican crema
1/2 cup | grated Parmesan cheese
1/2 cup | chili powder, plus more for serving
1 teaspoon | garlic, medium clove finely minced
1/4 cup |  finely chopped cilantro leaves
4 ears | shucked red corn
1 lime | cut into wedges


Get your coals nice and hot. You can usually tell when it is ready when the coals are covered in gray ash.

If you are working with a gas grill, set it to high heat, set the grill in place and allow it to preheat for 5 minutes. Be sure to oil the grill too!

In the meantime, start mixing mayonnaise, sour cream,  Parmesan cheese, chili
powder, garlic, and cilantro in a big bowl. Stir until it is one mixture and set

Once the grill is hot, carefully place the corn the grill (choose some great hotspots) and cook. Be sure  to rotate on occasion until cooked through and charred. It should take about 8
minutes total.

Transfer the corn to the bowl with that cheese mixture you made earlier and use a large spoon to ensure that each ear of corn is evenly coated on all sides with the mixture.

When you are done, sprinkle with some extra cheese and chili powder and serve immediately with some lime wedges.

Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Creative Sustenance Daily,” we mean it.

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