What’s in This Mexican Corn on the Cob Recipe?
I smothered this grilled corn on the cob with a creamy and cheesy taco-spiced sour cream mixture and garnished with fresh cilantro and lime juice. My family absolutely loves this Mexican Grilled Corn on the Cob!
Corn: We used 8 ears of fresh sweet corn on the cob. Make sure to shuck and remove the silks. For easy grilling, leave the bottom end on as a little handle. Greek Yogurt: A healthier replacement for the more traditional mayonnaise, this forms the creamy and tangy base of the sauce. Sour Cream: We used light sour cream for a healthier option, but full-fat also works. Parmesan Cheese: Adds cheesy, umami flavor. Taco Seasoning: Use store-bought or make your own homemade taco seasoning. Lime Juice: Adds a pop of freshness and acidity. Cilantro: Adds a pop of freshness and color. If you’re not a fan, parsley also works.
Variations
If you don’t have time to grill your Mexican Corn, you can also cook your corn on the cob stovetop! We have a great recipe for how to cook corn on the cob that you should check out. So easy and fast! If you choose to boil your corn, just follow the instructions for the sour cream mixture and brush on once the corn is done cooking.
How to Store and Reheat
Store leftover Mexican corn on the cob in an airtight container in the refrigerator for up to 4 days. We recommend storing the sauce separately from the corn to keep it from drying out. Reheat the corn in the microwave or on the grill before basting with sauce.
Serving Suggestions
This Mexican grilled corn is the perfect side dish for taco night and Cinco de Mayo. It’s also great cut off the cob and used in some of our favorite recipes, like street corn nachos, street corn chicken, or street corn salsa. Yum!
Notes from the Test Kitchen
The good news about this grilled corn recipe? You only need 15 minutes! Yup, a delicious Mexican corn side dish ready in a flash. We love recipes like this for summer grilling season, because you can just throw it on while you’re outside cooking or enjoying the weather.
How to Make Mexican Corn on the Cob Step by Step
Prep the Corn: Spray or brush 8 ears of corn lightly with olive oil. Grill the Corn: Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through. Mix the Sauce: Meanwhile, in a small bowl, mix together ¼ cup of Greek yogurt, ¼ cup of light sour cream, ¼ cup of freshly grated parmesan, ½ ounce of taco seasoning, 1 tablespoon of lime juice, and 1 teaspoon of flake salt. Set aside. Dress the Corn: Take the corn off of the grill and brush liberally with the Greek yogurt mixture. Sprinkle the corn with ¼ cup of chopped fresh cilantro, ¾ cup of shredded Parmesan, and squeeze with more lime juice.
More Corn Recipes To Try
Mexican Street Corn Dip Esquites Healthy Street Corn Off the Cob Crockpot Corn Dip Street Corn Pasta Salad
