Grilled corn on the cob couldn’t be simpler. There are numerous ways to cook fresh corn, and I think I have tried most of them, but my favorite way, which happens to be the easiest way, is simply grilled. The light char, really brings out corn’s incredible flavor!
No foil, no husk, no pre-blanching, and no soaking here. Just put fresh corn straight on the grill!
It’s ridiculously fast and easy and tastes great. Once the kernels get a little bit of char, lather them with optional chipotle butter, a squeeze of lime and scatter with fresh cilantro. So easy, so tasty!
What you will need:
Ingredients
- 4 ears corn
- 1/2 cup mayonnaise
- 1 1/2 cups sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1 cup freshly grated Parmesan
- 1 lime, juiced
- Red chili powder, to taste
- 2 limes cut into wedges, for garnish
Steps for Preparing Grilled Corn
- Remove the husks of the corn but leave the core connected at the end so you have something to grip onto. Grill the corn on a hot grill or cast iron griddle pan until slightly browned. Turn it so it gets cooked evenly all over.
- Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl.
- While the corn is still heated slather with mayonnaise mix. Squeeze lime juice over the corn and spray with Parmesan. Season with chili powder and serve with more lime wedges.
Recipe reference: Mexican Grilled Corn
Why I Love This Mexican Grilled Corn
The slight charring of the corn makes for good flavor and prepared this way, the corn ends up being juicy and delicious. The Chipotle Butter is just dreamy. It’s smoky and just a little spicy and pairs well with the corn.
The best part is it can be made in 20 minutes or less, and you can make the butter ahead, which is great if are you having friends over.
There’s something wonderful about that first taste of charred, buttery corn-the smoky sweetness of the kernels, the creamy flavor of the cilantro-lime mayonnaise, and the saltiness of the Parmesan cheese merge together in an enticing way. This might also be called an appetizer for a picnic, so come follow me and try it!
FAQs
How can I prepare it without a grill?
You can grill the corn in a cast iron skillet or on a grill in the oven. Turn often so that the corn is cooked evenly.
What can I substitute for mayonnaise?
If you don’t like mayonnaise, try replacing Greek yogurt for a tangy, creamy flavor.
What goes well with Mexican Grilled Corn?
It’s fantastic with tacos, grilled meats or a cool margarita!
Mexican Grilled Corn
Ingredients
- 4 ears corn
- 1/2 cup mayonnaise
- 1 1/2 cups sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1 cup freshly grated Parmesan
- 1 lime juiced
- Red chili powder to taste
- 2 limes cut into wedges for garnish
Instructions
- Remove the husks of the corn but leave the core connected at the end so you have something to grip onto. Grill the corn on a hot grill or cast iron griddle pan until slightly browned. Turn it so it gets cooked evenly all over.
- Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl.
- While the corn is still heated slather with mayonnaise mix. Squeeze lime juice over the corn and spray with Parmesan. Season with chili powder and serve with more lime wedges.
