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If you’ve ever craved that perfect bite of summer’s sweetness married with bold, zesty flavors, you are going to fall head over heels for this Mexican Grilled Corn on the Cob with Toppings Recipe. It’s a vibrant celebration of fresh, smoky corn lightly charred on the grill and slathered with a creamy, tangy, spice-kissed sauce that brings every kernel to life. The toppings add bursts of brightness and texture, making this more than just corn—it’s a snack, a side, and a crowd-pleaser all rolled into one. Whether you’re serving it at a backyard BBQ or simply treating yourself to authentic Mexican-inspired street food at home, this recipe hits all the right notes in flavor and fun.
Ingredients You’ll Need
Great food starts with simple, quality ingredients, and this recipe is no exception. Each component enhances the taste, texture, and visual appeal of your Mexican Grilled Corn on the Cob with Toppings Recipe, creating a harmonious balance that’s easy to achieve yet incredibly satisfying.
- 8 ears fresh sweet corn: The star of the dish—sweet, juicy, and perfect for grilling.
- Olive oil spray: For a light coating that helps the corn develop a beautiful char without sticking.
- ¼ cup plain Greek yogurt: Adds creamy tang and a healthy twist, working great as a base for the topping.
- ¼ cup light sour cream: Brings richness and smoothness, balancing the spices perfectly.
- ¼ cup freshly grated Parmesan cheese: Adds savory depth and a little salty punch to the sauce.
- ½ oz. taco seasoning: Provides the perfect blend of cumin, chili powder, and other spices for that signature Mexican flair.
- 1 tbsp fresh lime juice: A squeeze of acidity that brightens and lifts the entire flavor profile.
- 1 tsp flake sea salt: For that essential seasoning to highlight all the sweet and savory notes.
- ¼ cup chopped fresh cilantro: Fresh herbs to add color and a burst of aromatic flavor.
- ¾ cup freshly shredded Parmesan cheese: For sprinkling over the corn and giving it a delightful cheesy finish.
- 1 whole lime (cut into wedges): To squeeze extra freshness right before serving.
How to Make Mexican Grilled Corn on the Cob with Toppings Recipe
Step 1: Prepare the Corn for Grilling
Start by giving each ear of corn a light spray or brush of olive oil. This not only prevents sticking but also helps the corn caramelize beautifully on the grill. You want that golden-brown char for authentic smoky flavor and a slightly crispy texture.
Step 2: Grill the Corn to Perfection
Place your corn directly over medium-high heat and grill for about 10 minutes, turning every couple of minutes. Keep an eye on it so it browns evenly without burning. When you see those lovely grill marks and the kernels start to pop with a little caramelization, you’re golden. This grilling step is what infuses the corn with that irresistible smoky essence.
Step 3: Whip Up the Creamy Topping
While your corn is grilling, mix together the Greek yogurt, sour cream, freshly grated Parmesan, taco seasoning, lime juice, and sea salt in a bowl. This creamy, tangy mixture is the magic behind the toppings—bursting with flavor and a perfect counterpoint to the smoky corn.
Step 4: Coat the Grilled Corn with the Topping Mixture
Once the corn is off the grill and still warm, brush the creamy sauce liberally all over each ear. The warm kernels soak up the tasty goodness, making every bite luscious and full of flavor.
Step 5: Add Fresh Toppings and Final Touches
Sprinkle generously with chopped cilantro and the shredded Parmesan cheese to add herby freshness and a cheesy, slightly crunchy contrast. Finish with a squeeze of fresh lime juice over the top for a punch of brightness that ties all the flavors together beautifully.
How to Serve Mexican Grilled Corn on the Cob with Toppings Recipe
Garnishes
Don’t be shy with them! Fresh cilantro adds a lovely aromatic freshness, while extra lime wedges allow everyone to customize their zing level. A light dusting of chili powder or smoked paprika can add another layer of warmth if you love a bit of heat.
Side Dishes
This corn pairs wonderfully with everything from grilled meats to fresh salads. Think juicy carne asada, spicy black bean salad, or a crisp, refreshing cucumber salsa. It’s versatile enough to be the showstopper for any summer meal.
Creative Ways to Present
Serve the corn on a rustic wooden board lined with parchment paper for that street-food vibe, or thread a few cobs onto skewers to make them easy for guests to handle at your next gathering. You can even cut the kernels off after grilling to create a delicious Mexican street corn salad for a twist!
Make Ahead and Storage
Storing Leftovers
Grilled Mexican corn is best enjoyed fresh, but you can store leftover corn covered in an airtight container in the refrigerator for up to two days. Keep the creamy topping separate if you’d like to maintain the best texture, and reapply just before serving.
Freezing
Freezing grilled corn is possible but can affect texture. If you must freeze leftovers, remove the corn kernels from the cob first, store them in a sealed bag, and freeze for up to three months. The creamy topping does not freeze well and should be prepared fresh.
Reheating
To reheat, gently warm the corn in a skillet over medium heat or in the oven until heated through. Avoid microwaving as it can make the kernels rubbery. Once warm, brush again with the creamy topping and sprinkle fresh cheese and cilantro before serving.
FAQs
Can I use frozen corn instead of fresh for this Mexican Grilled Corn on the Cob with Toppings Recipe?
Fresh corn is best because it grills beautifully and has the sweetest flavor and firmest texture. Frozen corn won’t get that char and can become mushy, but if fresh isn’t available, thaw frozen kernels and use them in a salad or skillet version instead.
Is there a dairy-free option for the creamy topping?
Absolutely! You can substitute the Greek yogurt and sour cream with dairy-free alternatives such as coconut yogurt or cashew cream. Just keep in mind it will slightly change the flavor but still remain delicious and creamy.
How spicy is the taco seasoning in this recipe?
The taco seasoning adds a gentle warmth balanced by tangy lime and creamy cheese. If you prefer it spicier, feel free to add extra chili powder or cayenne pepper to taste.
Can I grill the corn in the oven instead of outside on a barbecue?
Yes! You can roast the corn under the broiler, turning occasionally until it develops some nice spots of brown. Just watch it closely because broilers can burn food quickly.
What if I don’t have Parmesan cheese on hand?
You can substitute with Cotija cheese, a traditional Mexican cheese that’s crumbly and salty, which complements the flavors perfectly. Alternatively, Pecorino Romano or even a mild feta can work in a pinch.
Final Thoughts
This Mexican Grilled Corn on the Cob with Toppings Recipe is one of those dishes that feels like a celebration on a plate, bursting with flavor, texture, and a little bit of magic. It’s simple enough for a quick weeknight treat but also impressive enough to serve at your next get-together. I encourage you to fire up the grill, grab some fresh corn, and make this fun, flavorful classic that will have everyone coming back for more.
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Mexican Grilled Corn on the Cob with Toppings Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Corn on the Cob recipe features grilled sweet corn slathered with a zesty, creamy sauce made from Greek yogurt, sour cream, Parmesan cheese, and taco seasoning. Finished with fresh cilantro, extra Parmesan, and lime wedges, this flavorful side dish is perfect for summer cookouts or casual gatherings.
Ingredients
Main Ingredients
- 8 ears fresh sweet corn (shucked, silks removed)
- Olive oil spray (for grilling)
Mexican-Style Sauce
- ¼ cup plain Greek yogurt (mayonnaise also works)
- ¼ cup light sour cream
- ¼ cup freshly grated Parmesan cheese
- ½ oz. taco seasoning
- 1 tbsp fresh lime juice (from ½ lime)
- 1 tsp 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
- Prepare the Corn: Spray or brush each ear of corn lightly with olive oil to prevent sticking and promote even grilling.
- Grill the Corn: Grill the corn for approximately 10 minutes, turning often to avoid burning. The corn should develop brown spots and be cooked through, tender and slightly charred.
- Make the Sauce: While the corn is grilling, combine Greek yogurt, light sour cream, grated Parmesan cheese, taco seasoning, lime juice, and sea salt in a small bowl. Mix until smooth and well blended.
- Coat the Corn: Remove the grilled corn from the grill and generously brush each ear with the prepared yogurt mixture, ensuring an even coating.
- Garnish and Serve: Sprinkle the coated corn with chopped fresh cilantro and shredded Parmesan cheese. Serve immediately with lime wedges for squeezing over the top to add a bright, tangy flavor.
Notes
- You can substitute mayonnaise for Greek yogurt for a richer sauce.
- Taco seasoning can be store-bought or homemade; adjust the quantity to taste.
- Grill the corn over medium-high heat to get nice char marks without burning.
- Serve immediately to enjoy the creamy sauce while warm and fresh.
- Adding a sprinkle of chili powder or cayenne can add an extra kick if desired.
