Description
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.
- Use dairy-free alternatives for a vegan version.
- Swap parmesan with cotija or feta for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ear of corn with crema
- Calories: 190
- Sugar: 5g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
