Mexican Corn on the Cob

Ingredients  1x2x3x

  • 6 ears of corn, husked and all silk removed
  • olive oil
  • sea salt, to taste
  • 2 teaspoons chipotle chili powder
  • ¼ to ⅓ cup cotija cheese, crumbled
  • ¼ cup fresh parsley, finely chopped
  • Juice of 2 limes

Mexican Cream Sauce

  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • juice of 1 lime
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon salt


  1. Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides with sea salt. Wrap foil tightly around corn.
  2. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15 to 20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  3. Combine the cream sauce ingredients in a small bowl.
  4. When the corn is done cooking, carefully remove the foil.
  5. Lightly brush each ear of corn with Mexican cream sauce.
  6. Sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  7. Serve hot and enjoy!


  • Make sure the heat isn’t too high on the grill. You don’t want a direct flame coming into contact with the foil.
  • If the crema is too thick for your liking when you are ready to use it, a splash of lime juice will thin it out as needed.
  • If you are making this for a crowd, instead of adding extras of each topping yourself, set the ingredients out in bowls or sectioned trays and allow your guests to customize their corn toppings.


Sodium: 207mg | Calcium: 69mg | Vitamin C: 10mg | Vitamin A: 1236IU | Sugar: 7g | Fiber: 2g | Potassium: 318mg | Cholesterol: 53mg | Calories: 240kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 5g | Carbohydrates: 19g | Iron: 1mg

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