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Mexican Grilled Corn

Delicious grilled corn on the cob coated in a creamy sauce, topped with cheese and spices, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Grill, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large ears of corn, husked and cleaned
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for a healthier option) Greek yogurt can be used as a lighter alternative.
  • 1 teaspoon chili powder
  • 1 piece lime, juiced Additional lime wedges for serving.
  • 1/2 cup crumbled feta cheese (or cotija if you prefer) Cotija cheese can be used instead of feta.
  • Fresh cilantro, chopped Optional for garnish.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your grill to medium-high heat. While waiting, husk the corn and remove all silk strands. Rinse under cold water to clean.
Grilling the Corn
  1. Place the husked corn directly on the grill. Close the lid and grill for about 10-15 minutes, turning occasionally until the corn is charred and tender.
Making the Creamy Topping
  1. While the corn is grilling, in a small bowl, mix together mayonnaise, sour cream, lime juice, and chili powder. Season with salt and pepper to taste.
Topping the Corn
  1. Once the corn is grilled, remove it from the heat. Slather the creamy topping generously over each ear of corn.
Finishing Touches
  1. Sprinkle crumbled feta cheese over the top, followed by a garnish of cilantro if desired. Serve with lime wedges for an extra tang!

Notes

If using frozen corn, grill until hot and charred, but be careful not to overdo it to avoid rubbery texture. Leftovers can be stored in the fridge for up to 3 days, wrapped in foil or airtight container.