This cheddar and sour cream corn recipe is an irresistible side dish for any shindig

Robin Donovan

Recipe Developer

Nothing says summer like ears of fresh sweet corn, whether they're steamed, grilled or roasted in the oven. The recipe below calls for dropping them in a pot of water for a quick boil. What makes them to-die-for-delicious is the coating that you smear on afterward: a mixture of sour cream, fresh lime juice and hot pepper topped with shredded cheese and a sprinkling of paprika. It’s so good.

If you prefer to grill your corn, lay the ears on a grill that's been preheated to medium-high heat and cook, turning occasionally, until tender and beginning to brown, about 10 minutes. The grill adds another layer of flavor, and its smoky aroma is another sure sign of summer.

Cooktop Cove

Southern Cheddar and Sour Cream Corn on the Cob

5 minutes

10 minutes

6 ears fresh corn on the cob, husks and silks removed

1 cup sour cream

Juice of 1 lime

1 tablespoon hot pepper sauce (such as Crystal or Tabasco)

1 cup shredded sharp cheddar cheese

1 tablespoon paprika

Bring a large pot of water to a boil. Add the corn, and cook until just tender, about 5 minutes. Drain.

While the corn is cooking, stir together the sour cream, lime juice and hot sauce in a small bowl.

Spread the sour cream mixture over the corn, coating each cob on all sides, and then sprinkle the cheese on top. Finish with a sprinkling of paprika.

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