Cuban Sweet Corn with Parmesan and Lime….don’t you dare knock it ’til you try it! I confess, plain ol’ sweet corn with butter, salt, and pepper is divine, but THIS recipe is heaven on a plate! Similar to Mexican Street Corn, you’re going to love the bold flavors, and this makes a perfect side dish along side any grilled meats you prepare for your summer cook outs.
Add 1 cup water and 1 Tbs. sugar to bottom of Instant Pot/Electric Pressure Cooker pot; add 5-6 ears of husked and cleaned corn. Lock the Instant Pot lid into place; choose High Pressure setting for 3 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to remove all pressure from Instant Pot.
Pull the corn husks back, leaving them intact to use as handles. Place the ears of corn over medium heat on an oiled grill (or a grill pan) just until the kernels begin to char and blacken, approx. 8-10 minutes, turning the ears as you grill them.
Meanwhile, place the Parmesan, salt, chili powder, red pepper flakes, and lime zest into a long, shallow dish; toss to combine.
Combine the sour cream and mayonnaise in a small bowl. Using a silicone brush, slather the hot ears of corn with the prepared sour cream/mayo mixture.
Roll slathered ears of sweet corn in Parmesan mixture until well-coated. Serve at once.