Mexican Grilled Corn

34 Ratings
Recipe courtesy ofTyler Florence

Total: 25 min Prep: 5 min Cook: 20 min

Yield: 4 servings

Level: Easy



  • 4 ears corn
  • 1/2 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • Red chili powder, to taste
  • 2 limes cut into wedges, for garnish


  • Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Show more

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy

34 Ratings

glade t.
This is one my firss time disgree with Tyler recipe Sorry Tyler my palate is use to Hispanic producs I travel Mexico offen an my local super mercado an I make it with Hispanic ingredient insted of American producs. I understan in rural city one may no fine in chain grocery Walmart now has ethnic foods display Change -1 no parmasean cheese use crumble cojita cheese -2 substitute sour cream an use Mexico crema an not 1 1/2 cup approx 1/2 cup is fine -3 the reson lime is use is to mimic salt but usual sal is add to chili pepper powder -4 mayo is different in mexco but never substitute sandwich spreads eeeew use 1/4 cup max -5 the spicy seasoning is made with variety dry chili- popular brand is pico de gallo This hot spicy season is also use on corn The crema /mayo combo is only use with corn The amounts for Tyler's other igrediens are pretty good an as alway seson to you taste buds xo Happy eatings an say you blessing xoxo See All Reviews Post Review

Ideas you'll love