Parmesan Mayo Mexican Corn
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Dripping in salty perfection, Mexican Grilled corn (on the cob) is about as delicious as it gets. 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 heats up the corn and provides a saturated, flavorful crunch in every bite.
What is Elote?
Called “elote”, Mexican Corn is delicious grilled corn with a topping made up of mayo and Parmesan cheese. 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.
I love serving this type of corn as a side with another Mexican inspired dish like taco tortellini or layered burrito pie.
Ingredients
You wont need too many ingredients this side dish.
You will need corn on the cobb, full-fat Hellmann’s mayo and sour cream, plus lots of grated Parmesan. I also suggest a squeeze of fresh lime juice and a pinch of red cayenne pepper for kick.
How to Grill Corn with Mayo and Parmesan
- Preheat an outdoor grill ( 350-400 degrees on gauge).
- Remove husks of corn on the cob, or pull back and leave on sweet corn if you prefer a fancier presentation.
- Grill corn on the 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 Mayonnaise Parmesan Cheese Topping
- Let’s make that cream sauce! In a mixing bowl, add mayonnaise, sour cream, and 1/4 cup of fresh chopped cilantro in a large bowl. This is your delicious creamy sauce topping!
- Remove ears of corn from the grill and use a basting brush to brush corn and spread the mayonnaise mixture onto the corn.
- Sprinkle generously with freshly grated Parmesan cheese. Optionally, add a light sprinkling of Cayenne pepper, or if you shy from the spice, regular black pepper and a pinch of salt.
- Return corn cobs to the hot grill and heat for an additional 5-10 minutes, frequently rotating to cook on each side.
- Serve ears of corn sprinkled with the juice of a lime, chopped cilantro, and an additional teaspoon of chili powder or cayenne pepper if desired.
More Mexican Inspired Corn Sides
If you love adding corn to your side dishes, I have a few other excellent recipes that may be great for you. Try Mexican street corn casserole, street corn salad, or cast iron charred corn.
Grilled Mexican Street Corn
Equipment
- 18 Stainless Steel Corn Cob Holders
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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Can this be made in the oven instead of grill?
You might be able to but you would miss out on the charred portion of the grill. Unfortunately I do not have alternative instructions as I have not tested it this way.