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Mexican Street Corn on the Cob

Taiwan Advises Its Citizens to Avoid Hong Kong After New Law

TAIPEI—Taiwan citizens should avoid unnecessary visits to or transit through Hong Kong, Macau, or mainland China after the passing of an “outrageous” national security law for the former British colony, a Taiwan government official said on July 2. The law, imposed on Hong Kong by Beijing, targets crimes like secession, subversion, terrorism, and collusion with foreign forces with up to life in prison. It has been widely condemned in Chinese-claimed and democratic Taiwan where Hong Kong’s anti-government protesters have won support. A protester (center R) is detained by police during a rally against a new national security law, on the 23rd anniversary of Hong Kong’s handover from Britain to China, in Hong Kong, China, on July 1, 2020. (Anthony Wallace/AFP/Getty Images) Protesters chant slogans and gesture during a rally against…

Mexican Street Corn on the Cob

Mexican Street Corn on the Cob

I have shucked many an ear of corn in my lifetime, and my favorite way to eat it is grilled. The smoke and char create another layer of flavor, but the star of this show is the spread, which you鈥檒l want to generously slather all over the corn. The creamy mix of sour cream and mayonnaise is spiced up with cumin, chili powder, garlic, and Parmesan cheese. The spread also makes a great dip for chips.

Makes 6 servings

Prep Time: 10 minutes

Total Time: 20 minutes

  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese, plus more for sprinkling
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ancho chile powder
  • 6 ears sweet corn, shucked
  • Olive oil
  • Salt and black pepper

In a small bowl, whisk together the sour cream, mayonnaise, Parmesan cheese, lime juice, chili powder, garlic powder, cumin, and ancho chile powder.

Rub the corn with olive oil, then sprinkle with salt and pepper to taste.

Clean, oil, and preheat the grill to medium-high. Place the corn on the grill, close the lid, and cook, turning frequently, until lightly charred and softened, about 10 minutes.

Remove the corn from the grill and let cool slightly. Generously brush with the sour cream mixture, sprinkle with more Parmesan, and serve immediately.

Recipe excerpted from “Faith, Family, and the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet” copyright聽2020 by Kent and Shannon Rollins. Photography copyright 2020 by Shannon Rollins.聽Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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India’s Virus Cases Surpass 600,000, Curve Rises

NEW DELHI—India’s number of coronavirus cases passed 600,000 on Thursday with the nation’s infection curve rising and its testing capacity being increased. The 19,148 new cases reported in the past 24 hours raised the national total to 604,641, with nearly 100,000 of them in the past four days. A total of 17,834 people have died so far due to the virus, according to India’s Health Ministry. More than 60 percent of the cases are in the worst-hit Maharashtra state, Tamil Nadu state, and the capital territory of New Delhi. However, the western beach of state of Goa, a popular backpacking destination, opened for tourism on Thursday with the state government allowing 250 hotels to reopen after more than three months. Tourists will either have to carry COVID-19 negative certificates or…