To make Mexican-style corn, remove the husks from the corn cobs and grill the corn until lightly charred before topping the cobs with mayonnaise, cilantro, sour cream, Parmesan cheese, chili powder and lime juice. This method is used in the Mexican grilled corn recipe by Tyler Florence on Food Network.
After removing the husks from four ears of corn, leaving the cores to be used as handles while eating, place them on a cast-iron griddle or a hot grill until they begin to blacken. Turn them over so they grill evenly. Mix 1 1/2 cups sour cream, 1/2 cup mayonnaise and 1/4 cup freshly chopped cilantro in a bowl, and grate 1 cup of Parmesan cheese in a separate container. Spread the mayonnaise mixture over the grilled corn cobs while they are still warm, and squeeze the juice from one lime over the corn.
Sprinkle the Parmesan over the corn, and garnish the plate with several lime slices. Sprinkle chili powder to taste, and serve. The recipe takes approximately five minutes to prepare with a cook time of 20 minutes, and it makes four servings. Mexican grilled corn is commonly prepared and served by street vendors in Mexico, and it traditionally uses Cotija cheese rather than Parmesan.