Mexican Corn Cobs

  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 4 corn cobs, husks removed
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup fresh coriander, chopped
  • 1/4 cup finely grated parmesan
  • 2 limes cut into quarters
  • Paprika
  • Cayenne pepper


Step 1
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).

Step 2
 While the barbecue is preheating, mix the sour cream, mayonnaise and coriander in a bowl, and season with salt and pepper. Rub the corn cobs with olive oil, salt and pepper.

Step 3
Barbecue the corn cobs over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the barbecue.

Step 4
While the corn is still hot, coat with the coriander cream sauce on all sides. Squeeze fresh lime juice on the corn cobs and sprinkle with the parmesan.

Step 5
Just before serving, finish with a light dusting of paprika and cayenne pepper.