Mexican Corn on the Cob is the perfect Summer side dish! I love to make this Mexican grilled corn recipe and serve it all summer long. It’s so easy, unique, flavorful, and delicious– the perfect Mexican corn side dish for every occasion!
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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.
5-Star Reviews
“I have to tell you that I tried this recipe over the weekend with my family. Even my daughter that is extremely picky ate the corn. We enjoyed an amazing weekend with such delicious food. Thanks for such an amazing idea! We will certainly eat this corn again. :)” -Cassie
Mexican Corn on the Cob Recipe (Mexican Grilled Corn)
Ingredients
- 8 ears fresh sweet corn shucked, silks removed
- Olive oil spray for grilling
- ¼ cup plain Greek yogurt
- ¼ cup light sour cream
- ¼ cup freshly grated Parmesan cheese
- ½ ounce taco seasoning (click for recipe!)
- 1 tablespoon fresh lime juice (from ½ lime)
- 1 teaspoon flake sea salt or sea salt
For Garnish
- ¼ cup chopped fresh cilantro
- ¾ cup freshly shredded Parmesan cheese
- 1 whole lime cut into wedges
Instructions
- Spray or brush each ear of corn lightly with olive oil.8 ears fresh sweet corn, Olive oil spray
- Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.
- Meanwhile, in a small bowl, mix together Greek Yogurt, Sour Cream, grated parmesan, taco seasoning, lime juice, and salt. Set aside.¼ cup plain Greek yogurt, ¼ cup light sour cream, ¼ cup freshly grated Parmesan cheese, ½ ounce taco seasoning, 1 tablespoon fresh lime juice, 1 teaspoon flake sea salt
- Take corn off of grill and brush liberally with Greek Yogurt mixture.
- Sprinkle each ear of corn with cilantro, shredded parmesan, and squeeze with more lime juice.¼ cup chopped fresh cilantro, ¾ cup freshly shredded Parmesan cheese, 1 whole lime
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
Each serving of this corn is just under 100 calories. We are using Greek yogurt and light sour cream instead of mayo as some recipes use. Corn itself is not a food rich in nutrients, but this is certainly a light side dish that you can feel good about feeding your family.
For this Mexican grilled corn recipe, we do remove the husks before grilling. That’s because we just love the flavor that grilling brings to the corn. However, you can leave the corn in the husks to grill if you prefer. This will help the corn to be extra moist and juicy. You can open up the husks and add some butter and then close them back up, grill, and then remove the silks and husks.
There’s no need to soak husked corn before grilling. Soaking is only recommended when you plan to keep the husks on so they don’t catch on fire.
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My family absolutely loves your Salmon with Avocado Salsa recipe. I was looking for a side dish to accompany it yesterday, I found this Mexican Corn recipe. Holy moly this was a hit! This recipe is so delicious! Our guests couldn’t get enough of it and asked for the recipe. Thank you for sharing!
Thanks so much, Cyndi!
Made this recipe for dinner this evening. It was absolutely delish! Will definitely make again very soon!
Thanks, Renae!