1/2 cup Daisy Sour Cream
1/4 cup chopped La Victoria Diced Jalapeño Peppers
2 tbsps. Realime Lime Juice
1 (1 lb. 1.6 oz.) can Camino Del Sol Corn On The Cob, drained
Combine sour cream, diced jalapeño peppers and lime juice in a small bowl. Season mixture with salt and black pepper and stir to combine; set mixture aside.
Wrap each Camino Del Sol Corn on the Cob in a Reynolds Wrapper and heat over a medium grill for 10 to 15 minutes. Pull back Reynolds Wrapper and top each ear of corn with prepared jalapeño sour cream. Serve hot.
No Nutritional Information Available
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