Grilled corn is transformed into something extraordinary! Mexican Grilled Corn is coated with greek yogurt, sprinkled with chili powder, cilantro & lots of grated parmesan cheese.
Isn’t fresh summer corn just the best? Whet it’s at its peak, there’s nothing like it!
I had my first taste of Mexican grilled corn last summer. But it wasn’t in Mexico, it was in my backyard. I’d seen recipes for Mexican grilled corn on the internet and it sounded right up my alley – Cilantro, chili powder and lime – Some of my ALL TIME favorite flavors! The final product far exceeded my expectations – Simple sweet grilled corn is transformed into something extraordinary. The charred caramelized kernels are coated with greek yogurt (less traditional than Mexican crema, but healthier), sprinkled with chili powder, cilantro, and plenty of parmesan cheese, and given a spritz of lime juice. Like, yum! This makes me happy!!!
This grilled corn is served by vendors on the streets of Mexico. It’s typically eaten while on the go by holding onto the husks which have been peeled back to create a handle. So convenient, right?!
To do this, just peel back the husks, without actually removing them, discard the corn silk, and tie the husks together with a bit of butcher twine. I love this preparation because not only does it make for easier eating, it also makes it a lot easier to grill. Just let the husk handles rest over the edge of the grill and use them to rotate the cobs during the cooking process.
Serve this corn alongside a nicely grilled steak or chicken. Just a warning, you may want more than one cob per person – It’s that good!
Mexican Grilled Corn
- 4 ears of fresh corn
- 4 Tbsp plain greek yogurt or sour cream
- 1/2 cup grated parmesan cheese
- 1 tsp chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
- Olive oil extra virgin
Peel back the husks of the corn, leaving in intact, and remove the silk. Using butcher twine, tie the husks together, creating a handle. Spray or brush each ear of corn with olive oil.
In a small bowl, mix together the chili powder and a dash of salt and pepper. Set aside.
Grill the corn for approximately 10 minutes, until nicely browned. Let the husks hang over the side of the grill, and use them as handles to turn the corn while cooking. (Alternatively, you can use tongs)
When ready to serve, cover the corn with the greek yogurt mixture and sprinkle on the chili powder, cheese and cilantro. Serve with lime wedges on the side.
Wine Pairings for Mexican Grilled Corn:
- Try a creamy, fruit forward Viognier or unoaked Chardonnay with this Mexican Grilled Corn.