Mexican Corn on the Cob (Mexican Grilled Corn)

By Becky Hardin

Updated Jun 27, 2025

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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!

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 it.

If you don’t have time to grill your Mexican Corn, you can also cook your corn on the stovetop. We have a great recipe for how to cook corn on the cob—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.

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

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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.

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Ingredients 

1x2x3x

• ▢ 8 ears fresh sweet corn shucked, silks removed
• ▢ Olive oil spray for grilling
• ▢ ¼ cup plain Greek yogurt mayonnaise also works
• ▢ ¼ cup light sour cream
• ▢ ¼ cup freshly grated Parmesan cheese
• ▢ ½ oz. taco seasoning (click for recipe!)
• ▢ 1 tbsp fresh lime juice (from ½ lime)
• ▢ 1 tsp 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 oz. taco seasoning, 1 tbsp fresh lime juice, 1 tsp 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

Becky’s Tips

• For easy grilling, leave the bottom end of the corn on as a handle.
• You can leave the corn in the husks to grill if you prefer. This will make the corn extra moist and juicy. You can open up the husks, add butter, and then close them back up, grill, and then remove the silks and husks.

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 ¼ cup of Greek yogurt, ¼ cup of light sour cream, ¼ cup of freshly grated Parmesan, ½ oz. of taco seasoning, 1 tbsp of lime juice, and 1 tsp of flaky salt. Set aside.

Dress the corn: Take the corn off 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.

Serve: Serve the corn and enjoy.

How to Store

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, in this street corn chicken, or even added to street corn salsa. Yum!

more corn recipes to try

Mexican Street Corn Dip

Esquites (Mexican Street Corn in a Cup)

Healthy Mexican Street Corn (Off the Cob)

Crockpot Corn Dip