Grilled Mexican Street Corn

4.85 from 19 votes

Grilled Mexican Street Corn

Mexican Street Corn (on the cob) is about as delicious as it gets, Dripping in salty perfection and a perfect slathering of mayo and cheese, street corn is not just a side dish, you can crunch down on this easy to make corn pretty much any day of the week. Let's fire up the grill and get cookin!

Prep Time5

Cook Time30

Total Time35

Course: Side Dishes

Cuisine: Mexican

Servings: people

Calories: 428kcal

Author: Trisha Haas - Salty Side Dish

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

What toppings go great with an Elote Recipe?

Aside from the creamy sauce, other Mexican Cheese like Cotija cheese makes a great addition. There are so many cheese choices but Rich Cheeses work best for this dish. A sprinkle of black pepper, Chipotle powder, or a dash of hot sauce to serve with each ear of corn is also perfect.

How to eat Mexican Street Corn

Corn on the cob in general is pretty messy. Typically served with a small disposable paper boat to set it in or over a plate. You will need a lot of napkins but it's well worth the mess.

Mexican corn can also be prepped and served any way you like! Eat right off the cob, shave into a cup or turn into a creamy Mexican street corn dip with homemade tortilla chips. No matter what, this Mayo Parmesan corn is delish!

Nutrition