Grilled Mexican corn is a smoky, creamy, tangy side dish: charred ears of corn brushed with a smoked chili adobo mayo and rolled in Parmesan until every kernel is coated.
The sauce comes together in seconds in a small food processor, and the corn can be cooked on a grill or on the stovetop, so you can make it any time of year. A squeeze of lime and a dusting of chili powder finish the ears with a bright kick.
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Why This Grilled Mexican Corn Recipe Works
Charring the corn caramelizes the natural sugars in the kernels, which gives a smoky sweetness that stands up to the bold sauce.
Smoked chili in adobo brings smoke and gentle heat, sour cream and mayonnaise keep the sauce creamy, and lime juice brightens it so it never tastes heavy.
Rolling the sauced corn in Parmesan makes a salty, savory crust that stays on the ear, with no mess of loose cheese on the plate.
Ingredients for Grilled Mexican Corn
- 1 1/2 tablespoons smoked chili in adobo sauce, about 1 smoked chili plus sauce, for the sauce
- 1/4 cup mayonnaise, for the sauce
- 1/4 cup sour cream, for the sauce
- 1 tablespoon fresh lime juice, for the sauce
- 1/2 teaspoon dried oregano, for the sauce
- 1/4 teaspoon black pepper, for the sauce
- 4 ears fresh corn, husked
- 1/2 cup grated Parmesan cheese, for rolling
- 1/4 teaspoon ancho chili powder, or smoked paprika, for finishing
- 1 lime, cut into wedges, for serving
Smoked chili in adobo: Use one pepper plus the sauce. Remove the seeds for less heat or add a second pepper if you like it hot.
Mayonnaise and sour cream: The pair gives a creamy, slightly tangy sauce that clings to the kernels.
Fresh corn: Choose ears with bright green husks and plump kernels for the sweetest flavor.
Parmesan: Finely grated Parmesan sticks ideal. Cotija is a traditional swap if you can find it.
Ancho chili powder: It adds mild smoky heat. Smoked paprika works if you do not have it.
How to Make Grilled Mexican Corn
1. Blend the sauce. Blend the smoked chili, mayonnaise, sour cream, lime juice, oregano, and pepper in a small food processor until smooth.
2. Grill the corn. For a grill, heat to high and cook the corn for about 8 minutes, turning, until charred in spots and tender.
3. Or use the stovetop. Boil the corn in a large pot for 10 minutes, drain, and let it steam dry in a colander. Char it in a hot skillet with a little olive oil until browned in spots.
4. Cool slightly. Let the corn cool for a few minutes so you can handle it.
5. Brush with sauce. Brush the sauce generously over every ear.
6. Roll in cheese. Spread the Parmesan on a shallow plate and roll each ear until coated.
7. Finish. Dust with ancho chili powder and serve with lime wedges.
How to Serve Grilled Mexican Corn
Serve the corn hot off the grill next to homemade taco meat for a taco night spread, or alongside juicy cheeseburgers at a cookout. Cilantro lime rice makes a fresh base for a burrito bowl, and a pitcher of strawberry pineapple mojito keeps the gathering going.
How to Store and Reheat Grilled Mexican Corn
Cool leftover corn and refrigerate it in an airtight container for 2 to 3 days, keeping extra sauce in a separate container. Reheat on a grill or in a skillet until hot, or cut the kernels off and toss them into salads, tacos, or rice bowls. Because the sauce contains mayonnaise and sour cream, do not leave the corn out for more than 2 hours.
Tips and Variations for Grilled Mexican Corn
Preheat well: A hot grill is the key to quick charring. Preheat for several minutes and oil the grates lightly.
Char for flavor: Rotate the corn every couple of minutes so the browning is even and the kernels do not dry out.
Dry the corn: On the stovetop, steam dry the boiled corn before searing so it browns instead of steaming.
Make the sauce ahead: The sauce keeps in the refrigerator for 3 days and gets better as the flavors blend.
Adjust the heat: Remove the smoked chili seeds for mild heat, or add another pepper for more smoke.
Add herbs: Chopped cilantro or parsley stirred into the sauce adds freshness.
Cut it off the cob: Slice the kernels off and toss with the leftover sauce for a quick corn salad.
Practice food safety: Keep the sauce chilled until serving. For more general guidance, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Grilled Mexican Corn
Can I make grilled Mexican corn without a grill?
Yes. Boil the corn briefly, dry it, and char it in a very hot skillet. You get the same toasty flavor.
What is the ideal cheese for grilled Mexican corn?
Cotija is the traditional choice, and freshly grated Parmesan is an easy substitute with similar salty, savory flavor.
Can I prepare grilled Mexican corn ahead of time?
Make the sauce up to 3 days ahead and char the corn earlier in the day. Brush and roll just before serving so the cheese stays dry.
Is the sauce very spicy?
It is moderately spicy. Remove the seeds from the smoked chili for less heat or add more for extra.
Can I use frozen corn?
Whole frozen ears work if you thaw them first and pat them dry. Loose kernels are better for a skillet corn salad than for rolling in cheese.
Grilled Mexican Corn with Smoked Chili Adobo Mayo
Equipment
- Grill or skillet
- Small food processor
- Pastry brush
- Large pot
Ingredients
Main Ingredients
- 1 ½ tbsp smoked chili in adobo sauce about 1 smoked chili plus sauce, for the sauce
- ¼ cup mayonnaise for the sauce
- ¼ cup sour cream for the sauce
- 1 tbsp fresh lime juice for the sauce
- ½ tsp dried oregano for the sauce
- ¼ tsp black pepper for the sauce
- 4 ears fresh corn husked
- ½ cup grated Parmesan cheese for rolling
- ¼ tsp ancho chili powder or smoked paprika, for finishing
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Blend. Puree the smoked chili, mayonnaise, sour cream, lime juice, oregano, and pepper until smooth.
- Cook the corn. Grill over high heat for about 8 minutes until charred, or boil for 10 minutes, dry well, and char in a hot skillet.
- Cool. Let the ears cool for a few minutes.
- Coat. Brush each ear with the sauce and roll in the Parmesan.
- Finish. Dust with ancho chili powder and serve with lime wedges.
