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There is something truly irresistible about the vibrant flavors in the Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe. This dish takes humble fresh corn to a whole new level by grilling it to smoky perfection, then slathering it with a tangy, creamy sauce packed with zesty lime, fresh cilantro, and sharp Parmesan cheese. It’s a celebration of textures and tastes that come together effortlessly, transforming simple summer corn into a crowd-pleasing street food favorite. If you want a side dish bursting with flavor and easy to make, this Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe is the one to try.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with each component playing a crucial role in building layers of flavor, creaminess, and that perfect touch of freshness. Gather these straightforward ingredients to create a dish that delivers bold taste and texture in every bite.
- 8 ears fresh sweet corn: Choose fresh, sweet corn with husks removed and silks cleaned for the best grilling experience and flavor.
- Olive oil spray: A light coating helps the corn develop a beautiful char without sticking to the grill.
- ¼ cup plain Greek yogurt: Adds creamy tang and lightness to the sauce; mayonnaise can be substituted for a richer texture.
- ¼ cup light sour cream: Provides smoothness and balances the zest of lime and seasoning.
- ¼ cup freshly grated Parmesan cheese: Infuses a sharp, nutty flavor that stands out against the grill’s smokiness.
- ½ oz. taco seasoning: A blend of spices that introduces warmth and depth to the creamy coating.
- 1 tbsp fresh lime juice: Brightens the dish with citrusy zing, enhancing freshness.
- 1 tsp flake sea salt: Essential to bring out all the flavors perfectly.
- ¼ cup chopped fresh cilantro: Adds vibrant green color and herbal brightness.
- ¾ cup freshly shredded Parmesan cheese: Sprinkled on top for extra cheesy goodness and texture.
- 1 whole lime (cut into wedges): For serving and an optional final squeeze of tangy lime.
How to Make Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe
Step 1: Prepare the Corn for Grilling
Start by spraying or brushing each ear of the sweet corn lightly with olive oil. This helps prevent sticking on the grill and encourages a gorgeous char to develop. The olive oil also enhances the natural sugars in the corn, caramelizing them for extra flavor and a slightly smoky finish.
Step 2: Grill the Corn
Place the prepared corn on a hot grill and cook for about 10 minutes, turning frequently to ensure each side gets those appealing grill marks and subtle browning. The goal is tender kernels with a hint of smoky char that adds depth without overpowering the natural sweetness.
Step 3: Make the Creamy Sauce
While the corn grills, whisk together the Greek yogurt, sour cream, freshly grated Parmesan cheese, taco seasoning, fresh lime juice, and flake sea salt in a small bowl. This creamy mixture is the heart of the Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe, delivering richness with a lively kick of spices and citrus.
Step 4: Coat the Corn with Sauce
Once the corn is off the grill and still warm, generously brush each ear with the prepared creamy sauce. The warmth helps the coating stick beautifully to the kernels, setting the stage for the final flavorful touches that follow.
Step 5: Add the Final Toppings
Sprinkle the corn liberally with chopped fresh cilantro and the remaining shredded Parmesan cheese. Finish with a few squeezes of fresh lime juice for a burst of acidity that brightens every bite. This step adds layers of texture and a pop of color, making the corn visually inviting and irresistibly tasty.
How to Serve Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe
Garnishes
To elevate your Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe even further, consider adding a handful of chili powder or smoked paprika on top for a smoky heat. You can also serve with extra lime wedges for guests to squeeze to their heart’s desire. A sprinkle of crumbled cotija cheese is another classic Mexican touch that pairs beautifully with this dish.
Side Dishes
This corn works wonderfully as a side for a variety of meals. It’s perfect alongside grilled meats like carne asada or chicken, adding a fresh and indulgent tropical twist. Pair it with a light salad or black bean salad for a balanced meal full of contrast and complementary textures.
Creative Ways to Present
For party presentations, serve the ears upright in a rustic wooden holder or skewer the corn for easy grabbing. You can also cut the corn off the cob after coating it and serve it in a bowl with all the toppings, making it a fun, shareable dip-like dish. No matter how you plate this Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe, it’s sure to be a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe should be placed in an airtight container and kept in the refrigerator. It’s best enjoyed within 1-2 days, as corn tends to dry out and lose some of its fresh vibrancy over time.
Freezing
Freezing grilled corn isn’t ideal because the texture changes drastically after thawing, becoming a bit watery and mushy. For the best eating experience, enjoy this dish fresh or refrigerated for a short period rather than frozen.
Reheating
If you need to reheat leftovers, warm them gently on a grill or in a skillet over low heat to revive the flavors and avoid drying out. You can also use a microwave briefly but be mindful not to overheat, as that can lead to rubbery corn.
FAQs
Can I use frozen corn for this recipe?
Fresh corn is definitely preferred for the Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe because it grills beautifully and maintains a crisp, juicy bite. Frozen corn lacks the structural integrity and sweetness for grilling, but if you must, thaw it well and cook differently, perhaps in a pan.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, mayonnaise or a combination of sour cream and mayonnaise will work well, providing that creamy texture and tang that balances the lime and seasoning.
Is the taco seasoning necessary?
While not strictly mandatory, taco seasoning adds a fantastic blend of warming spices that elevate the flavor profile. You can use your favorite store-bought blend or make your own for a more personalized touch.
Can I make this recipe vegan?
To create a vegan version, swap out Greek yogurt and sour cream with plant-based alternatives, and replace Parmesan cheese with nutritional yeast or vegan cheese that melts well. The lime, cilantro, and spices will still shine beautifully.
What grill setup is best for this corn recipe?
A medium-high heat grill with indirect heat zones is ideal to get those nice char marks while cooking the corn evenly. Make sure to turn regularly to avoid burning while achieving a smoky finish.
Final Thoughts
I can’t recommend this Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe enough—it’s one of those dishes that feels special but comes together with very little fuss. Whether you’re grilling for a casual backyard BBQ or want to impress guests with an easy yet flavor-packed side, this recipe is a guaranteed winner. So go ahead, fire up the grill, and treat yourself to corn like you’ve never had before!
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Mexican Grilled Corn on the Cob with Lime, Cilantro, and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 ears of Mexican grilled corn
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Corn on the Cob recipe features fresh sweet corn grilled to perfection and coated in a creamy, tangy mixture of Greek yogurt, sour cream, Parmesan cheese, and flavorful taco seasoning. Garnished with fresh cilantro and lime wedges, this dish is a vibrant and delicious Mexican-style side perfect for any barbecue or summer meal.
Ingredients
Corn and Grilling
- 8 ears fresh sweet corn (shucked, silks removed)
- Olive oil spray (for grilling)
Seasoning Sauce
- ¼ cup plain Greek yogurt (mayonnaise can be used as an alternative)
- ¼ cup light sour cream
- ¼ cup freshly grated Parmesan cheese
- ½ oz. taco seasoning (prepared seasoning mix)
- 1 tbsp fresh lime juice (from ½ lime)
- 1 tsp flake sea salt (or sea salt)
Toppings and 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 ensure even grilling and prevent sticking.
- Grill the Corn: Place the corn on a grill and cook for approximately 10 minutes, turning often. Grill until the corn is cooked through with some areas browned, avoiding burning.
- Make the Seasoning Sauce: While the corn grills, combine Greek yogurt, sour cream, freshly grated Parmesan cheese, taco seasoning, lime juice, and sea salt in a small bowl. Mix well and set aside.
- Apply the Sauce: Remove the corn from the grill and brush each ear liberally with the prepared Greek yogurt mixture, coating well.
- Add Toppings and Serve: Sprinkle chopped fresh cilantro and shredded Parmesan cheese over each ear. Squeeze fresh lime juice from the lime wedges onto the corn just before serving for added zest and flavor.
Notes
- For a spicier kick, add some chili powder or cayenne pepper to the seasoning sauce.
- Mayonnaise can be substituted for Greek yogurt for a richer taste.
- Use a grill pan if an outdoor grill is not available.
- This recipe pairs well with grilled meats or as a standalone snack.
- Ensure corn is turned frequently while grilling to cook evenly and avoid charring.
