Every continent in the world, except for Antarctica, grows corn of some kind. And Illinois, Iowa, Nebraska, and Minnesota grow about half of the corn in the United States. But when it comes to sweet corn, no place grows it sweeter or more tender than Florida.
Look for green husks and shiny, pale-colored silk. Steer clear of ears with dented or discolored kernels, or dry or dark-colored silk or husks. Also avoid sweet corn that has spent significant time in high temperatures, which converts the corn's sugar to starch, losing sweet flavor in the process.
6 medium ears of corn
1/2 cup sour cream
1/4 cup Parmesan cheese
1 Tbs. lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
Peel back corn ears and remove husks. Re wrap corn in husks and secure with string. Microwave in batches of two for 4 minutes on high. Grill corn covered on grill an additional 12 minutes.
In a small bowl mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread sour cream mixture on liberally. Top with some chopped parsley if desired. You can leave husks on for a beautiful visual effect - pulled back.