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Mexican Roasted Corn on the Cob

Mexican Roasted Corn on the Cob

1/4c greek yogurt
3 tblsp cilantro, minced
1 garlic clove, minved
1/2 tsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
4 tsp lime juice
1oz parmesan cheese, grated
6 ears of corn, husked

Fill a large pot with water and bring to a boil. Add corn and bring the water back to a boil, covered. Continue cooking for 5-10 minutes, then remove.

In a large bowl, combine the greek yogurt, cilantro, garlic, chili powder, pepper, cayenne pepper, lime juice & parmesan.  Place cooked corn directly on hot grill, turning regularly with tongs to achieve char marks.  Add charred corn to mixture and toss to coat evenly. Serve immediately.


  1. This is a good variation, but it is NOT Mexican corn.

  2. Although it does have some Mexican flair, I guess you could say it's not authentic. Thanks Josh.


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