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Grilled Mexican Corn

Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 4 servings


  • 4 ears of corn
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 3 tbsp cilantro fresh chopped
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder


  • Soak corn in husks in a large pot of water for at least 30 minutes. This will bring moisture to the corn and will help the corn steam in the husks while on the grill.
  • In the meantime, make the sauce by mixing lime juice, mayo, sour cream, black pepper and garlic powder. Place in fridge for later use.
  • Preheat your grill to medium-low heat. Add corn with husks to the grill and close lid. Flip corn every few minutes for about 15 minutes.
  • Carefully remove husks and place corn back on the grill over medium heat for a few minutes on each side until you have nice grill marks. Then, transfer corn to a plate.
  • Using a basting brush, brush all sides of the corn with the sour cream mixture. Sprinkle with fresh chopped cilantro and chili powder. Enjoy!


I cut corn in half to serve. This is completely optional :)
Keyword grilled mexican corn