Mexican Corn on the Cob Recipe (Mexican Grilled Corn)
Servings: 8
Calories: 80kcal
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
- 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
Calories: 80kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 661mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 0.2mg