The recipe suggested that as an alternate to grilling, simply cook the corn in a cast-iron skillet set over high heat. That I could do. Then in the end, you take the grilled corn and toss it in the bowl with the mayonnaise mixture to give it an even coating. This is the type of corn that the recipe says you see as South-of-the-Border street food—often served on a stick to simplify the act of walking around with this portable snack.
Best thing was (besides the coated grilled corn being a delight) you could set aside some of the mayo/sour cream/cilantro mixture as a dip for veggies after you used the other portion to surround the corn. Great dip!
Mexican-style Grilled Corn
1 cup mayonnaise
1 cup sour cream (I used fat-free)
1/2 cup freshly chopped cilantro leaves
1 1/2 cups crumbled feta cheese
1/4 cup lime juice
1/8 teaspoon cayenne
2 tablespoons vegetable oil
8 ears corn, husked
lime wedges, for serving
In a large bowl combine the mayonnaise, sour cream, cilantro, cheese, lime juice, and cayenne. Preheat a grill to high (or heat up a cast-iron skillet). Brush the corn with vegetable oil. Grill the corn; turn every minute or two, until it is lightly charred in places, about 5 minutes total. Toss the grilled corn with the mayonnaise mixture. Serve immediately with lime wedges and plenty of napkins. Refrigerate any leftovers. Serve 8. (Source: Kroger grocery circular)