❧ 3 tbsp (45 ml) sour cream
❧ 1⁄4 cup (60 ml) Newton hot sauce (or more to taste)
❧ 1⁄4 tsp mayonnaise
❧ 8 to 12 ears of corn
❧ 1⁄2 cup (125 ml) coarsely chopped fresh coriander
❧ 100g feta cheese
❧ salt, chili powder
❧ 8 lime wedges
For the sour cream:
Mix the sour cream with the Newton sauce, the mayonnaise and the salt.
If you’d like to make your sour cream from scratch, be sure to start 24h in advance. You will need some whole milk (¼ cup) and heavy cream (1 cup), add some lemon juice (¾ tsp) and stir it well. Transfer to a jar, cover it with a kitchen paper or a cheesecloth and let rest at room temperature for 24h. Stir again and there you go!
For the grilled corn:
Preheat your BBQ to high and place the ears of corn directly on the grill.
Reduce the heat to medium and cook the ears of corn for 10 to 12 minutes, turning every 2 minutes. Once cooked, let the cobs cool for 5 to 10 minutes. Brush each cob with the Newton sour cream. Add feta, fresh cilantro, sprinkle with chili powder, and drizzle with fresh lime juice.
Serve and enjoy!