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
Scale
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.
