Mexican-style corn is cooked on the barbecue with the husks on. We finish it off by drizzling it with a chipotle lime crema sauce.

Yield: Serves 6.



  • 6 cobs corn with husks
  • 1/2 cup sour cream
  • 3 tbsp fresh lime juice
  • 1/4 tsp chipotle pepper sauce
  • 1/4 tsp salt
  • 1 1/2 tsp chili powder


  1. Carefully turn back husks of corn and remove silk. Remove all but the innermost layer of husks, reserving a few pieces for tying. Fold innermost husk layer back over each cob. The kernels should be covered by, but still visible through, the last husk layer.
  2. Using reserved husk pieces, tie a thin strip around the tip of each cob to hold husks in place.
  3. Soak cobs in cold water for at least 30 minutes or up to 2 hours.
  4. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  5. Meanwhile, to prepare lime crema, combine sour cream, lime juice, chipotle pepper sauce and salt in a small bowl. Cover and refrigerate until serving.
  6. Remove cobs from water; drain.
  7. Grill cobs over medium heat on natural gas barbecue, turning over frequently, for 15 - 20 minutes.
  8. Peel back husks. Sprinkle corn with chili powder and drizzle lime crema over top in a zigzag fashion.
Nutritional analysis per corn:

129 calories, 5.3 g fat, 3.9 g protein, 20.5 g carbohydrate, 2.3 g fibre, 47 mg sodium

Tip: If desired, the lime crema can be drizzled over corn using a fine-tipped, food-grade plastic squeeze bottle.