Be sure to have napkins on hand when serving this Mexican corn, it can get a little messy. Serve it as a side dish to grilled chicken or fish or as a appetizer or snack.

Ingredients

* 1 C. sour cream thinned with milk
* 1 C. finely grated Parmesan
* 2 limes, quartered
* 1/4 C. ground pequin
* 1/4 C. sea salt
* 6 ears very fresh corn
* 2 tsp. sea salt

Directions

Place the sour cream, cheese, and limes in shallow bowls. Place the chile and salt in smaller bowls, or shakers. Remove the silk, and return husks around corn. Bring a large pot of salted water to a boil. Gently drop the corn into the water and cook 5-10 minutes. Drain and serve immediately, letting everyone unwrap their own ears. Spread the corn with sour cream, sprinkle on the cheese, dust with chile, squirt with lime juice and start eating!