I serve grilled corn on the cob dressed with a spicy, tangy jalapeño lime crema and a sprinkle of fresh parmesan — it’s a summer side that tastes just as good as it looks. The smoky char of the grill brings out the sweetness of the corn, while the creamy topping adds just the right amount of heat and brightness. It’s perfect for cookouts, casual dinners, or anytime I want something fresh and full of flavor.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, incredibly flavorful, and looks amazing on the plate. The creamy jalapeño lime sauce adds a delicious zing that perfectly complements the sweet and smoky corn. It’s a fun way to elevate a classic summer side dish without much extra work. I also appreciate how I can make the crema ahead of time, making it convenient when I’m hosting or grilling for a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 ears of sweet corn, husks and silks removed
1 tablespoon olive oil, for brushing the corn
¼ cup sour cream
1 jalapeño pepper, seeds removed and roughly chopped
I preheat the grill to medium heat to get it ready for charring the corn.
While the grill heats up, I make the crema. In a blender or food processor, I combine the sour cream, chopped jalapeño, cilantro, lime juice, and heavy cream. I blend until the sauce is smooth and creamy, then pour it into a small bowl and set it aside.
In a large pot, I add about 1 inch of water and bring it to a boil. I carefully place the corn in the pot, cover it, and steam for 10 minutes. This helps soften the corn before grilling and gives it a juicy bite.
Once steamed, I remove the corn with tongs and lightly brush each ear with olive oil to help it char.
I place the corn on the grill and cook it for 5 to 6 minutes, turning frequently to get even grill marks on all sides.
After grilling, I transfer the corn to a serving platter. I drizzle each ear with the jalapeño lime crema and sprinkle grated parmesan and extra chopped cilantro over the top.
I serve the corn immediately while it’s hot and fresh off the grill.
Servings And Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I like to swap sour cream for Greek yogurt if I want a slightly tangier and lighter sauce.
For less heat, I use half a jalapeño or remove all the seeds and membrane.
I’ve added smoked paprika or chipotle powder to the crema for a smoky twist, which pairs really well with grilled corn.
When I want a vegan version, I substitute the sour cream and heavy cream with plant-based alternatives like coconut yogurt or cashew cream.
Instead of parmesan, I sometimes use crumbled cotija cheese or feta for a different flavor and texture.
Storage/Reheating
If I have leftovers, I store the grilled corn in an airtight container in the refrigerator for up to 2 days. To reheat, I wrap the corn in aluminum foil and warm it in a 350°F oven for about 10–12 minutes. I also reheat it on the grill for a few minutes if I want to keep that smoky flavor. I keep the crema in a separate container in the fridge and stir it before using again. If it thickens, I add a splash of cream or lime juice to loosen it up.
FAQs
How Spicy Is The Jalapeño Crema?
It has a mild to medium kick, depending on the heat of the jalapeño. If I want it less spicy, I remove all seeds and membrane or use only half a pepper.
Can I Grill The Corn Without Steaming It First?
Yes, I can grill the corn raw, but I’ll need to cook it longer and turn it often so it doesn’t burn. Steaming first ensures it’s tender and juicy before it hits the grill.
How Long Does The Crema Last In The Fridge?
I store the crema in an airtight container in the fridge for up to 2 days. It may thicken slightly, so I just stir in a bit of cream or lime juice before serving again.
Can I Use Frozen Corn Instead Of Fresh?
Fresh corn gives the best texture and flavor for grilling, but if I only have frozen corn, I thaw it first and grill it in a grill pan or skillet. I then drizzle the crema over the top.
Is This Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free. For dairy-free diets, I simply use non-dairy sour cream and cream alternatives, which work just as well.
Conclusion
Grilled corn on the cob with jalapeño lime crema has become one of my go-to summer recipes. It’s quick, vibrant, and packed with bold flavors that keep everyone reaching for another ear. Whether I’m hosting a backyard barbecue or just craving a fun side dish, this recipe always hits the spot.
Grilled Corn on the Cob with Jalapeño Lime Crema is a vibrant and smoky summer side dish. Sweet corn is lightly charred and topped with a spicy, tangy crema and a sprinkle of parmesan, making it a crowd-pleasing favorite at any barbecue or cookout.
Ingredients
6 ears sweet corn, husks and silks removed
1 tablespoon olive oil (for brushing)
¼ cup sour cream
1 jalapeño pepper, seeds removed and roughly chopped
2 tablespoons fresh cilantro leaves, chopped
Juice of 1 lime
3 tablespoons heavy cream
Grated fresh parmesan cheese (for topping)
Additional chopped cilantro (for garnish)
Instructions
Preheat grill to medium heat.
In a blender or food processor, combine sour cream, jalapeño, cilantro, lime juice, and heavy cream. Blend until smooth. Set aside.
In a large pot, boil about 1 inch of water. Add corn, cover, and steam for 10 minutes. Remove with tongs.
Brush steamed corn with olive oil. Grill for 5–6 minutes, turning often until evenly charred.
Transfer corn to a serving platter. Drizzle with jalapeño lime crema and sprinkle with grated parmesan and extra cilantro.
Serve immediately while hot.
Notes
Use Greek yogurt instead of sour cream for a lighter sauce.
Adjust jalapeño amount to control heat level.
Add smoked paprika or chipotle powder for smoky depth.
