Caribbean veggie dishes bring the spice

Up your corn game with some unexpected flavour combos

Serves: 6

6 cobs corn with husks

1/2 cup (125 mL) sour cream

3 tbsp (45 mL) fresh lime juice

1/4 tsp (1 mL) chipotle pepper sauce

1/4 tsp (1 mL) salt

1 1/2 tsp (7.5 mL) 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.

2. Fold innermost husk layer back over each cob. The kernels should be covered by, but still visible through, the last husk layer.

3. Using reserved husk pieces, tie a thin strip around the tip of each cob to hold husks in place.

4. Soak cobs in cold water for at least 30 minutes or up to 2 hours.

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. Grill cobs over medium heat on natural gas barbecue, turning over frequently, for 15-20 minutes.

7. Peel back husks. Sprinkle corn with chili powder and drizzle lime crema over top in a zigzag fashion.

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