Dripping in salty perfection, Mexican Grilled corn (on the cob) is about as delicious as it gets. Not just an appetizer or a side dish, you can crunch down on this easy to make corn pretty much any day of the week.
The best part of this corn on the cob is simply the really easy topping – Parmesan cheese and mayo make a surprisingly delicious combination that just heats up the corn and provides a saturated, flavorful crunch in every bite.
Mexican Street Corn on the Cob Recipe
This grilled Mexican street corn is one of the best ways to bring the taco truck to your backyard and right into your picnic or BBQ!
No foil needed, throw the cobs on the grill on prior to prepping your other food as they can take some time to heat up and get soft enough to eat.
The grill isn’t always the quickest way to make food (and if you are impatient, I do have a pressure cooker corn on the cob recipe here) but often produces some of the BEST food and is so full of homemade flavor so its worth the wait.
And while you have the grill going, throw on an extra cobs to shave into this fresh black bean and corn salsa, perfect your stove top Parmesan creamed corn or create the best fiesta corn dip ever with.
Easy Roasted Corn on the Cob
Called “elote”, Mexican Corn is delicious grilled corn with topping made up of mayo.
Dripping with perfect seasonings and that wonderful savory grill taste, you will be salivating waiting out this corn, which can be a dinner on its own.
A flawless corn side dish, don’t be afraid to mow down all the corn fields and line up the grill with perfectly beautiful corn kernels that will fly from the table once set out.
Plus for me personally, making food on the grill is about as homemade as it gets since you have to wait it out and the slow cooking and heating of the food keeps it even and crisp.
Scroll to the bottom for a printable version of this post, including all measurements and instructions,Â so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- corn on the cob
- real mayonnaise
- sour cream
- grated Parmesan cheese
- red cayenne powder
RELATED MEXICAN RECIPES: Mexican Ground Beef Casserole
How to Grill Mexican Roasted Corn on the Cob
Preheat an outdoor grill ( 350-400 degrees on gauge).
Remove husks of corn on cob, or pull back and leave on your corn if you prefer a fancier presentation.
Place corn on the cob on grill and heat for 10-15 minutes, rotating corn halfway through cooking so all the kernels get good and heated.
Corn should be bright and yellow when done and slightly charred on each side.
Mexican Grilled Corn Parmesan Topping
Now on with your grilled Parmesan street corn ingredients – in a mixing bowl, add mayonnaise, sour cream and 1/4 cup fresh chopped cilantro in a large bowl.
This is your delicious dripping topping!
Remove corn from grill and use a basting brush to spread the mayonnaise mixture onto the corn.
Sprinkle generously with fresh grated Parmesan cheese.
Optionally, add light sprinkling of Cayenne.
Return corn cobs to the grill and heat an additional 5-10 minutes, rotating frequently to cook on each side.
Serve corn sprinkled with juice of lime, chopped cilantro and additional red chili powder if desired.
Side Dishes for Cinco De Mayo (or Taco Tuesday)
Little fun food fact- Cinco De Mayo has nothing to do with beer, chips, and salsa (no, for real, read the history of Cinco De Mayo) but since it evolved to that in the good ole United States, who am I to discharge a great reason to enjoy salsa, guacamole and Mexican street corn on the cob? No one, that’s who.Â
So let’s celebrate with some delicious amazing food and enjoy ourselves!
You don’t have to be a chef to whip up some delicious recipes.
Personally, I love fresh corn, right off the cob, shaved off into salads and chunky salsas.
One of the best meals I ever had a restaurant had this fresh corn off the cob succotash under the steak and I promise you, I ate EVERY bite.
And although my family is weird and can do without corn, being right on the cob is simply heaven to this mama.
And bonus when its on the grill like this Mexican street corn on the cob is.
Mexican Grilled Corn on the Cob with Parmesan Mayo Topping
- 3-4 ears of fresh corn on the cob
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro - plus additional 2 tablespoons for garnish
- 1 cup grated Parmesan cheese
- juice of 1 lime
- optional cayenne pepper
- Preheat an outdoor grill between 350-400 degrees.
- Remove husks of corn on cob, or pull back leaves and leave on. Remove corn silk and discard.
- Place corn on grill and heat for 10-15 minutes, rotating corn halfway through cooking. Corn should be bright and yellow when done.
- In a mixing bowl, add 1/2 cup of real mayonnaise, 1/2 cup of sour cream and 1/4 cup cilantro in a large bowl. Set aside. This is your corn topping.
- Remove corn on the cob from grill and use a basting brush to spread the mayonnaise mixture onto the corn.
- Once cob is fully covered, sprinkle generously with Parmesan cheese around the entire cob.
- Return corn to the grill and heat an additional 5-10 minutes, rotating frequently to cook on each side, until entire corn is heated.
- Serve corn sprinkled with juice of lime, extra chopped cilantro and a dash of chili powder or cayenne pepper if desired.