Mexican Corn on the Cob Recipe (Mexican Grilled Corn)

4.83 from 39 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mexican

Servings:

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

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.