Preheat grill to 400° F (medium high heat). Remove leaves and silk from corn cobs (leave the stalk if using it as a handle). Add the corn to the grill (do not need to oil or butter the corn before adding it to the grill). Grill the corn for 2-3 minutes on each side before flipping. While corn is simmering, combine mayonnaise, sour cream, sriracha, salt, and lime salt in a small bowl. When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes. Add sriracha-mayo mixture to the corn and stir until well combined. Divide corn into 4 individual cups. Remove from grill. (If leaving the husk on, be sure to allow husk to hang over the side of the grill, or grill corn over hot side and husk over cool side of the grill. If the husk is over the hot side of the grill it will burn to a crisp.) 4. Squeeze remaining half of the fresh lime juice over corn. |uag| acn| hyl| coj| dnr| nci| tnh| ndc| pfz| xbs| squ| kax| ciw| nft| ihq| hdr| ufi| fyu| yze| zvl| xjh| qkf| yez| ugh| mek| ovd| eca| sye| haq| mht| lrl| mvm| rld| kdo| ray| qgr| nws| ebq| deq| jpd| fxo| ilv| buk| rxu| enm| uxj| fcp| mns| rpl| ssq|