Easy Grilled Mexican Street Corn is delicious! Fresh corn is grilled and slathered with a simple mixture of mayonnaise, sour cream, chili powder, and Parmesan cheese. Sprinkle with cilantro, if desired.
I’ve been making my version of Mexican Street Corn for several years. The first time I made this, I needed a side for burgers and plain grilled corn just wasn’t doing it for me.
So, I mixed up a few ingredients from the fridge to slather on the corn. When I served my Easy Grilled Mexican Street Corn, I received rave reviews.
I’m not claiming this to be authentic Mexican Street Corn. This is my version of one of my favorite foods. Oh, and by the way, Mexican food is way up at the top of my favorite food. Authentic and Tex-Mex.
I could eat chips and salsa every day, all day long. Seriously. Sometimes when I’m eating at a Mexican restaurant, I just order homemade guacamole and cheese dip. Then I ask for my own bowl of chips and dare anyone to touch them.
But today we’re talking about corn. Fresh corn on the cob is the best, but hey, frozen corn will work too.
How To Pick Fresh Corn at the Grocery Store of Farmer’s Market
When I was growing up, our corn always came from our huge garden. I never thought I’d ever miss those days of working in the garden. Now I buy my corn from a farmer’s market or grocery store.
Use my tips to buy the freshest corn possible:
- The husk should be wrapped tightly against the corn, bright green and slightly damp. Avoid husks that are dry, yellow or have small brown holes.
- The tassel (that cute stuff sticking out of the top of the corn) should be gold or light brown and slightly sticky. It should smell sweet. Avoid dry or black tassels.
- Don’t peel back the husks. It will dry the corn out quickly. Instead, give the corn a gentle squeeze. It should feel nice and firm with no kernels missing.
Easy Grilled Mexican Street Corn
This is a very simple side dish to prepare and the flavors will have your family and friends asking for the recipe.
I have to warn you ahead of time to have plenty of napkins on hand. Things can get messy eating this corn on the cob. But it’s all worth it! I promise!
You don’t have to pull the husks all the way off. Just pull them back and silk the corn before grilling. It makes such a rustic and pretty presentation.
Make sure you check out these Tex-Mex recipes:
- Mexican Chicken Casserole
- Mexican Lasagna
- Easy Chicken Enchiladas PLUS Mexican Fiesta Tips
- Mexican Lava Brownies
- Mexican Corn Casserole
- 6 ears fresh corn, (husks and silks removed)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- Zest and juice from one lime
- 1/2 cup Parmesan cheese (grated or shredded)
- Minced cilantro, optional
- Heat grill to medium-high and spray with non-stick cooking spray. Grill corn (husks removed) for about 10 minutes, turning frequently so that all sides are browned.
- Whisk together the sour cream, mayonnaise, salt, black pepper, chili pepper, and the juice and zest from the lime.
- Once the corn is done, brush or spoon on the sour cream mixture. Sprinkle with Parmesan cheese.
- Sprinkle with minced cilantro, if desired.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 214Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 22mgSodium 405mgCarbohydrates 20gFiber 2gSugar 4gProtein 6g