Description
Turn ordinary corn into a smoky, tangy Mexican delight with our grilled corn on the cob recipe. Perfect for summer gatherings and quick week
Ingredients
Scale
- 4 ears of fresh corn, husks removed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime zest
- Optional: 1/4 teaspoon cayenne pepper for extra heat
Instructions
- Preheat the grill. Heat to medium‑high, about 400°F (200°C). A clean, lightly oiled grate prevents sticking.
- Prepare the corn. Rinse the ears, then pat dry. Brush each ear lightly with olive oil, ensuring every surface is coated.
- Season the corn. In a small bowl, mix cumin, smoked paprika, chili powder, sea salt, black pepper, and cayenne (if using). Sprinkle the spice blend evenly over the oiled corn, turning to coat all sides.
- Grill the corn. Place the seasoned ears on the grill. Cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and the husks are slightly charred. The goal is a smoky aroma and a few darkened spots.
- Make the creamy lime sauce. While the corn is grilling, whisk together mayonnaise, sour cream, lime zest, and a pinch of salt in a small bowl. This creamy base will carry the lime’s brightness.
- Finish the corn. Remove the corn from the grill. Let it rest for a minute, then drizzle the lime sauce over each ear. Sprinkle chopped cilantro and squeeze a lime wedge over the top.
- Serve immediately. Pair with a fresh salad, grilled fish, or simply enjoy as a smoky, tangy side.
Notes
- Use fresh, sweet corn for the best flavor—look for bright green husks and plump kernels.
- For extra smokiness, add a few drops of liquid smoke to the olive oil before brushing.
- If you prefer a milder version, reduce the chili powder and omit cayenne.
- Keep the lime wedges on hand for guests to squeeze as they like.
- To avoid over‑cooking, watch the corn closely; you want it tender but not mushy.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: corn on the cob on the grill mexican