Mexican Corn on the Cob (Mexican Grilled Corn)

By Becky Hardin

Published Mar 30, 2018

ShareJump to Recipe

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!

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.

Recipe Card

Mexican Corn on the Cob Recipe (Mexican Grilled Corn)

4.83 from 39 votes

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

This Mexican Corn on the Cob recipe is the perfect side dish for summer meals, Cinco de Mayo, and Taco Tuesday. So good and so easy to make!

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 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
  

Calories: 80kcalCarbohydrates: 6gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 661mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 357IUVitamin C: 4mgCalcium: 129mgIron: 0.2mg

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.

More Corn Recipes To Try

• Mexican Street Corn Dip
• Esquites
• Healthy Street Corn Off the Cob
• Crockpot Corn Dip
• Street Corn Pasta Salad