Description
Sizzle up fresh corn with zesty lime, cilantro, and smoky chipotle for a Mexican‑style grilled corn recipe that’s bright, buttery, and unfor
Ingredients
Scale
- 4 ears of fresh corn, husks removed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 lime, cut into wedges, for serving
Instructions
- Preheat your grill to medium‑high heat (about 400°F). If using a charcoal grill, let the coals burn down to a steady, hot layer.
- Prepare the corn. Rinse the ears and pat them dry. Brush each ear lightly with olive oil, then sprinkle evenly with smoked paprika, cumin, garlic powder, cayenne (if using), sea salt, and black pepper.
- Grill. Place the corn directly on the grill grates. Cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and the husks are slightly charred. The char adds a subtle smokiness that’s essential to this recipe.
- Make the sauce. While the corn is grilling, whisk together mayonnaise, sour cream, lime juice, cilantro, parsley, and a pinch of salt in a small bowl. The creamy base balances the heat and adds a silky texture.
- Finish. Once the corn is done, remove it from the grill and let it rest for a minute. Then, using a sharp knife, carefully cut the kernels off the cob. Toss the kernels in the lime‑cilantro sauce until evenly coated.
- Serve. Arrange the glazed kernels on a platter, drizzle any remaining sauce over them, and garnish with extra cilantro and lime wedges. Pair with grilled meats, tacos, or a fresh salad.
Notes
- Use fresh, sweet corn for the best flavor and texture.
- If you prefer a milder version, omit the cayenne pepper or reduce the amount.
- For a vegan option, replace mayonnaise with vegan mayo and sour cream with coconut yogurt.
- Keep the grill temperature steady; too hot and the corn will burn, too low and it won’t char.
- Let the sauce sit for 5 minutes before tossing the kernels so the flavors meld.
- 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: grilled corn on the cob mexican style