Mexican Corn on the Cob is the perfect Summer side dish! We love to make this Mexican Grilled Corn and serve it all Summer long. This Mexican Corn on the Cob is so easy, unique, flavorful and delicious! We have made our recipe for Mexican Corn healthy, simple, and perfect for every occasion.
Mexican Corn on the Cob (Mexican Grilled Corn) is one of my very favorite side dishes. SO easy and tasty!
This Mexican Corn on the Cob is loaded with flavor and just about 100 calories per serving. If you haven’t tried Mexican Grilled Corn before…today is the day! It is one of our absolute favorite side dishes, perfect for pairing with dishes like Chicken Burgers, Baked Fried Chicken, or any Taco Night dinner!
This Mexican Corn on the Cob is smothered with a creamy and cheesy taco spiced sour cream mixture and garnished with fresh cilantro and lime juice. The flavors of Summer. Intrigued?? You’re gonna love this Mexican Grilled Corn!
Mexican Grilled Corn on the Cob is an easy and AMAZING bbq side dish recipe that anyone can make at home and everyone will love.
This Mexican Corn on the Cob would be nothing without the subtle taco seasoning mixed right into the creamy sour cream mixture. Longtime readers of The Cookie Rookie know that I’ve worked with Old El Paso for over 3 years. I LOVE their easy ingredients that take cooking for your family from good to great.
Some of your favorite recipes Tex Mex recipe that’s I’ve made include Baked Chicken Tacos, Enchilada Stuffed Peppers, and Cowboy Cheese Dip. This Mexican Grilled Corn is quickly becoming my go-to for an easy and unique side dish recipe!
How much corn is on the cob?
Each ear of corn yields approximately 3/4 cup corn kernels. It really is the perfect serving of corn! You can eat it straight off the cob or chop off the kernels (be careful!) and eat with a fork.
Can you use this Mexican Grilled Corn for Mexican Street Corn?
Is Mexican Corn on the Cob healthy?
Each serving of this Mexican Grilled Corn is just around 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.
When grilling corn on the cob do you remove the husks?
We have written the recipe in a way where you do remove the husks when grilling. That’s because I love the flavor that grilling brings to the corn. Alternatively, you can leave the corn in the husks to grill. 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. Some people prefer this method because of how it retains moisture, but I find I love the grill flavor too much to do it that way.
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.
Watch the video or see the recipe card below for full details on How to make Mexican Corn on the Cob. Enjoy!
Mexican Grilled Corn - Mexican Corn on the Cob
- 8 ears of fresh Sweet Corn shucked, silks removed
- Olive Oil Spray for grilling
- 1/4 cup plain Greek Yogurt
- 1/4 cup light sour cream
- 1/4 cup parmesan cheese grated
- 1/2 ounce Taco Seasoning Click for Homemade Recipe!
- 1 tbsp fresh lime juice
- 1 teaspoon flake sea salt or sea salt
- 1/4 cup fresh cilantro chopped
- 3/4 cup shredded parmesan cheese
- 1 lime cut into wedges
Spray or brush each ear of corn lightly with olive oil.
- 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.
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.