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Grilled corn on the cob is the quintessential summer side dish, bursting with flavor and perfect for backyard barbecues or picnics. Slathered with a creamy sauce and topped with fresh cilantro, this dish elevates simple corn into a crave-worthy experience. Whether you’re serving it alongside grilled meats or enjoying it solo, this recipe is sure to impress.
Why You’ll Love This Recipe
This grilled corn on the cob recipe is not just easy to make; it’s also packed with vibrant flavors and textures. The creamy sauce adds a rich layer that complements the natural sweetness of the corn, while the cilantro provides a fresh pop that brightens every bite.
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- Quick and Easy: Perfect for summer cookouts.
- Flavorful: A delicious combination of creamy and fresh.
- Versatile: Pairs well with a variety of main dishes.
- Visual Appeal: A stunning centerpiece on any table.
Ingredients
- 4 ears of fresh corn on the cob, husked
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Lime wedges, for serving
How to Make Grilled Corn on the Cob with Creamy Sauce
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and sprinkle with a pinch of salt.
- Place the corn on the grill and cook, turning occasionally, for about 10-15 minutes or until the kernels are tender and slightly charred.
- While the corn is grilling, combine the sour cream, mayonnaise, lime juice, chili powder, and salt in a mixing bowl. Stir until smooth and set aside.
- Once the corn is cooked, remove it from the grill and let it cool for a minute.
- Generously drizzle the creamy sauce over the corn, ensuring even coverage.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Tips for the Best Results
- For extra char, consider wrapping the corn in foil for the first few minutes of grilling, then unwrap for the last few minutes to get that nice grill mark.
- If you prefer a spicier kick, add more chili powder or some diced jalapeños to the creamy sauce.
- Choose fresh, plump corn for the best flavor and texture.
Easy Variations
- Swap out sour cream for Greek yogurt for a lighter option.
- Add crumbled feta cheese on top for a tangy twist.
- Experiment with different herbs like parsley or dill for unique flavor profiles.
What to Serve With It
- Grilled chicken or steak for a hearty meal.
- Tacos or burritos for a Mexican-inspired feast.
- A fresh garden salad to balance the richness of the sauce.
Storage and Reheating
Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply grill for a few minutes or microwave until warmed through. The creamy sauce is best enjoyed fresh, but can be stored separately for a couple of days.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 4 ears of fresh corn on the cob, husked
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions:
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and sprinkle with a pinch of salt.
- Place the corn on the grill and cook, turning occasionally, for about 10-15 minutes or until the kernels are tender and slightly charred.
- While the corn is grilling, combine the sour cream, mayonnaise, lime juice, chili powder, and salt in a mixing bowl. Stir until smooth and set aside.
- Once the corn is cooked, remove it from the grill and let it cool for a minute.
- Generously drizzle the creamy sauce over the corn, ensuring even coverage.
- Garnish with chopped cilantro and serve with lime wedges on the side.
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Notes: For a spicier kick, feel free to add more chili powder to the sauce.
